Greek Pasta Salad

It is finally summer! And when I say summer, I think pasta salad !

This easy vegan greek pasta salad recipe is perfect to bring to potlucks and BBQ. It’s also a perfect way to use the extra pasta that you cooked (tell me I am not the only one?) !

Let me know what you think in the comments section :)

Servings : 4-6

Total time : 15 minutes

Ingredients

• 3 cups (750 ml) dry pasta (I used fusilli)

• 2 cups (500 ml) chickpeas (cooked or canned)

• 1 cup (250 ml) beans (cooked or canned) (I used mixed beans)

• 1 bell pepper, diced

• ½ cucumber, diced

• 1 tomato, diced

• ½ red onion, diced

• Olives, to taste

• Garlic scape, to taste

• 200 g vegan feta, in pieces (eg: Nafsikas’s feta style cheeze)

• 4 Tbsp (60 ml) de balsamic vinegar (or to taste)

• 4 Tbsp (60 ml) olive oil

• 1 Tbsp (15 ml) maple syrup

• Fresh basil, to taste

• Dried oregano, to taste

• Salt and pepper, to taste

Preparation

1. Cook pasta according to package directions.

2. Mix all the ingredients together in a big bowl.