Vegan Greek Pasta Salad

This refreshing vegan Greek pasta salad is made with vegan ravioli, vegan feta, cucumber, olives, tomato and red onion. It is drizzled with an olive oil and mint dressing. By adding ravioli to a classic Greek salad this dish becomes a filling lunch which will fuel you throughout the day. As an added bonus, this dish is 100% plant-based!

Vegan Greek pasta salad: ingredients

This salad comprises of seven main elements:

• vegan ravioli
• cucumber
• vegan feta
• tomato
• olives
• red onion
• olive oil and mint dressing

A classic Greek salad usually comprises of tomatoes, red onion, feta, olives and cucumber. I have altered this dish to make it a vegan-friendly and filling enough to power you through the day.

Vegan foods are becoming increasingly popular in U.K. supermarkets so finding delicious plant-based ravioli shouldn’t be too much trouble. I used Tesco’s Wicked Kitchen spinach and wild garlic vegan ravioli. This pasta was delicious and was also gluten free.

I would also highly recommend the PlantLiving spinach ravioli or the White Rabbit plant-based aubergine ravioli. To make this dish a little cheaper switch the ravioli out with some pasta shapes such as fusilli or penne.

For the feta I used Violife Greek white block. This is a deliciously creamy alternative to feta and gives this salad and indulgent taste. However, if you cannot find this in supermarkets near you why not try making your own vegan feta? I like this recipe from Loving it Vegan.

For the rest of the salad ingredients anything will do! Just look out for the freshest ingredients for the best results. With the olives I used cheap jarred pitted black olives and these tasted delicious with the salad. For added flavour you could use Kalamata olives or any marinated olives you like.

The dressing is packed with a range of ingredients. The main flavours are olive oil, red wine vinegar, oregano and mint. I recommend using a high quality extra virgin olive oil for the best flavour! The addition of fresh mint in this dressing adds an extra hit of flavour.

How many will this recipe serve?

This recipe will serve 2-3 people. It will serve 3 as a light lunch or 2 as a more substantial meal.

Can I make a vegetarian Greek pasta salad?

If you do not follow a plant-based diet this dish is easily made vegetarian. Feel free to use normal feta cheese and any ravioli or tortellini.

Nutrition

This salad contains a huge variety of plant-based foods all in one bowl. I try to include at least 30 different plant foods in my weekly diet. This is because including a wide variety of foods in your diet ensures you are getting a plethora of nutrients and vitamins. Furthermore a variety of foods also means a variety good bacteria in your gut improving your gut health.

A healthy and happy gut has many benefits. This, amongst other things, includes an improved immune system, more effective digestion, and improved heart and brain health.

Similar recipes

For more vegan lunch ideas check out these recipes:

• Asian tofu noodle salad
• crispy tofu rice bowl
• butternut squash and freekeh salad
• best vegan burgers

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Vegan Greek pasta salad

5 from 4 votes

Greek-inspired pasta salad. Vegan ravioli with vegan feta, tomatoes, red onion, olives and cucumber with an olive oil and mint dressing.

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Prep Time 20 minutes mins

Cook Time 3 minutes mins

Total Time 23 minutes mins

Servings: 3

Course: Main Course, Salad

Cuisine: Greek

Calories: 472

Ingredients Method Notes

Ingredients

  

• 250g/9oz vegan ravioli I used spinach and garlic
• 50g/2oz olives black olives or Kalamata
• 150g/5oz vegan feta
• 250g/9oz baby plum tomatoes or cherry tomatoes
• 1/3 large cucumber
• 1/2 red onion

Dressing

• 3 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1/2 tsp dijon mustard
• 1/4 tsp sugar
• 1/2 tsp dried oregano
• 1 tbsp fresh mint finely chopped
• 1 pinch salt
• 1 pinch freshly ground black pepper

Method

 

1. Cook the ravioli according to packet instructions. Leave to cool. Make sure the ravioli pieces do not stick together
2. Now prepare the salad ingredients. Slice the olives in half lengthways
3. Slice the feta into small cubes
4. Slice the baby plum tomatoes in half
5. Slice the cucumber into quarters length ways. Slice each quarter into 5mm pieces
6. Very finely chop the red onion into small pieces
7. Whisk together all of the dressing ingredients in a small bowl
8. Once the ravioli is cooled, combine all of the prepared ingredients in a large salad bowl. Pour over the dressing and toss together

Notes

If your ravioli aren’t cooling quickly enough place them in a colander and rinse with cold water.