Greek pasta salad

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Greek pasta salad

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Adjust Servings:
1 box (320 g) gluten-free Pasta I used Mac, but any small-size pasta will do!
3 teaspoons Vegetable powder
1 pack Kumato Tomato Alternatively, you can use cherry or plum tomatoes
1/2 block Vegan feta cheese
1/2 cup Kalamata olives
3 Vegan bacon slices
3 tablespoons Olive oil (2 for the pasta and 1 to cook the bacon)
To taste Salt and pepper
A handful fresh Basil
2 teaspoons Basil paste

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  • Gluten-Free
  • Kid-Friendly
  • Low FODMAP

This pasta salad is an explosion of Mediterranean flavours. It makes a perfect party dish, office lunch, of entry to a composite meal. However you use it, it will cheer up your table and your guests!

  • 15 minutes
  • Serves 8
  • Easy




This pasta salad will quickly climb your party food top ten. It’s packed with all the seaside flavours of the Mediterranean, with Kumato tomatoes, Kalamata olives, vegan feta cheese, fresh basil, and vegan bacon strips.

This dish is well suited for parties, as you can prepare it in advance and store for up to three days. Worried about leftovers? Don’t! There won’t be any! This is way too delicious to be left behind!

To prepare it, cook the pasta (choose small size pasta) in abundant vegetable broth by following the cooking instructions on the package. When al dente, drain it and set aside to cool down for a few minutes. In the meanwhile, rinse and quarter the tomatoes, halve the olives, dice the vegan feta cheese, and cut the vegan bacon into thin strips. Cook the bacon in a little olive oil, until well crispy.

Transfer the pasta into a large bowl, add the tomatoes, olives, feta, and bacon. Adjust the seasoning with a little salt and pepper, drizzle with a little oil, and mix well. Finally, add the fresh basil and the basil paste. Mix again and your pasta is ready for the party!

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10 minutes

Cook the pasta

Bring a large pot of water to the boil. Add the vegetable powder, then the pasta. Cook according to the instructions on the package (typically, small pasta cooks in 4-5 minutes). When al dente, drain, and transfer to a large salad bowl. Open the pasta with a fork, so it won't stick together.

5 minutes

Slice and dice

Rinse well the tomatoes and quarter them. Halve the olives, and slice the bacon into thin strips. Heat a little olive oil in a non-stick pan, and cook the bacon strips until they're crispy. Finally, pick the fresh basil leaves and roughly chop them.


Mix and serve

Add all the remaining ingredients to the pasta bowl and mix well. Serve immediately, or store in a refrigerated container with a lid for up to three days.


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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