Vegan Greek Pasta Salad with Dill
This bright, herb-forward pasta salad is the kind of dish that disappears fast at a potluck — and for good reason. Rotini gets tossed with crisp cucumber, juicy cherry tomatoes, briny Kalamata olives, roasted red peppers, and a generous handful of fresh dill that makes every bite feel alive. The dressing is a punchy blend of olive oil, lemon juice, red wine vinegar, oregano, and a touch of Dijon that emulsifies into something way more satisfying than anything from a bottle. Crumbled vegan feta brings that salty, creamy contrast you'd expect from a classic Greek-style salad, without any dairy in sight. One of the smartest moves here is letting the whole thing chill for at least 30 minutes before serving — the pasta soaks up the dressing and the flavors meld into something genuinely craveable. It serves six, so it's an easy choice for meal prep, backyard gatherings, or a make-ahead lunch that actually holds up in the fridge.
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Learn more →Ingredients
6 servings
For the salad
- 12 oz dry rotini or penne pasta
- 1 tbsp salt
- 1 english cucumber, halved lengthwise and sliced into half-moons
- 1 cup cherry tomatoes, halved
- ½ cup kalamata olives, pitted and halved
- ½ cup roasted red peppers, drained and roughly chopped
- ⅓ cup red onion, thinly sliced
- 4 oz vegan feta cheese, crumbled
- ¼ cup fresh dill, roughly chopped
For the dressing
- ¼ cup extra-virgin olive oil
- 3 tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- ½ tsp dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Bring a large pot of water to a boil over high heat. Add 1 tbsp salt, then cook the pasta according to package directions until al dente — tender with a slight resistance at the center, about 8–10 minutes.
- 2
Drain the pasta in a colander and rinse under cold running water until completely cool. Shake off excess water and transfer to a large mixing bowl.
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