This recipe uses pasta in place of the customary lettuce in a Greek salad. Mixed with veggies, this makes a substantial and lively main dish for warm-weather meals, as well as a great vegan potluck dish for summer gatherings. Take along some extra vinaigrette to moisten the salad if it is to stand for a substantial amount of time. Leftovers are great to pack into containers for the next day’s lunch. Photos by Evan Atlas.

Greek-Flavored Pasta Salad

Serves: 6 or more


  • 8 to 10 ounces pasta, any short chunky shape—try twists, penne, or farfalle (aka bowties)
  • 2 large firm ripe tomatoes, diced
  • 1 green bell pepper, cut into short, narrow strips
  • 1/2 medium red onion, thinly sliced
  • 1/3 cup Greek black olives, pitted if desired
  • Tofu “Feta”, optional
  • 1/4 cup chopped fresh dill
  • juice of 1/2 lemon, or more, to taste
  • 1/2 cup natural vinaigrette, purchased or homemade, or as needed
  • salt and…

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