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Dijon Greek Pasta Salad

Updated: Jul 20, 2022

(plant-based protein, refined sugar-free)


Ingredients (serves 3-4)

1 box of rotini (I use plant-based, chickpea protein pasta from Chickapea Pasta)

1/2 red onion

1 cup sliced cherry tomatoes

1 cucumber

1 orange bell pepper

1 cup feta cheese

For the dressing

1/4 cup olive oil

2 tbsp red wine vinegar

Juice of 1 lemon

2 tbsp Dijon mustard

Salt & pepper to taste

1 tsp dried basil

1 tsp oregano

1 tsp garlic powder

1 tsp onion powder

Directions (serves 3-4)

  1. Fill a pot about halfway with water and bring to a boil. Add the rotini

  2. As the pasta cooks, get out a cutting board and start chopping the onion and slicing the tomatoes, bell pepper and cucumber

  3. Once the vegetables are chopped, set them aside and drain the finished pasta

  4. Set the drained pasta aside in a large bowl and get out a small bowl to prepare the dressing

  5. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice and Dijon mustard

  6. Once this mixture is smooth, fold in the salt, pepper, basil, oregano, garlic powder and onion powder

  7. Whisk together to combine all of the flavors. If the dressing is too thick, add in 1 tsp of water to thin it out

  8. In a large bowl, combine the pasta, sliced vegetables, feta and dressing

  9. Set in the fridge for at least one hour before eating

Follow @whatzoeeeats for more pasta inspo!

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