top down view of healthy, vegan Greek pasta salad in a serving bowl with gold serving spoon.

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5 from 2 reviews

Full of color and simple flavors, this healthy Greek Pasta Salad is a quick + easy one pot recipe packed with veggies, vegan feta and lemon flavor! Great for parties, potlucks and meal prep!


Units Scale
  • 16 oz. small pasta (macaroni, elbow, rotini, penne)
  • 10 oz. jar kalamata olives, pitted (use whole or sliced)
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/2 red onion, diced
  • 1 large red bell pepper, cored and diced
  • 1 cucumber (regular or English), diced
  • 10 oz. grape tomatoes, sliced in half
  • 1/4 cup fresh parsley, chopped
  • 1 tablespoon fresh oregano, chopped
  • 2 tablespoons extra virgin olive oil (lemon infused pref.), optional
  • 2 lemons
  • salt + pepper
  • vegan feta (I used Violife), crumbled or cubed (optional)


Pasta: Cook the pasta, al dente, according to package directions. Once cooked, rinse well under cool running water to keep the pasta from overcooking.

Assemble: In the pot the pasta was cooked in (or a large serving dish), add the pasta, olives, chickpeas, onion, red bell pepper, cucumber, tomatoes, parsley, oregano, salt, pepper, and squeeze of lemon and drizzle of oil, toss well to combine. Add vegan feta, toss again or leave as is. Taste for flavor, adding more salt, pepper, lemon or herbs.

Serves 6 – 8

Store: Leftovers can be stored in the refrigerator for up to 5 – 6 days, in a covered container.


For a little zingy flavor, try adding a splash of white or red wine vinegar.

Change up the measurements to suit your taste.

Gluten-free: Use your favorite gluten-free pasta.

Nutrition information is calculated using 1 tablespoon of olive oil.

Nutritional values are estimates only. See our full nutrition disclosure here.