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Oil Free Greek Pasta Salad

Oil Free Greek Pasta Salad

  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 20 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 30 Minutes
  • Yield: About 9.5 Cups 1x
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Greek Inspired
  • Diet: Vegan


Fresh, healthy, and delicious, this Oil Free Greek Pasta Salad is a plant based twist the traditional Greek-style pasta salad.



Base Salad Ingredients:

  • 3 cups chopped fresh asparagus, 2 to 3-inch pieces, blanched
  • 12 oz. farfalle pasta, cooked and cooled *
  • 1 cup grape/cherry tomatoes, halved
  • 1/3 to ½ cup red onions, fine dice
  • 5 artichoke hearts, quartered (from can) *
  • 1/3 to ½ cup sliced pickled pepperoncini (+/-) *
  • 1/3 cup sliced kalamata olives (optional) *

Dressing Ingredients:

  • 1/3 cup red wine vinegar
  • 1 Tablespoon lemon juice
  • 2 Tablespoons water
  • ¼ teaspoon pure maple syrup
  • 1 teaspoon nutritional yeast
  • 1 Tablespoon white miso *
  • 1 ½ teaspoon dried oregano (+/-)
  • ¼ teaspoon sweet paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ to ½ teaspoon sea salt

Optional Toppings:

  • Freshly chopped parsley
  • Sprinkle dried oregano


  1. Place all the Dressing Ingredients into a bowl, whisk well until smooth and emulsified, set aside.
  2. Cook the pasta according to package directions, drain, run under cold water until cold, shake well to remove excess water; set aside.
  3. Cut the asparagus to bite-size pieces (2 to 3 inches), place one cup of water into a large skillet. Heat until boiling, then add the cut asparagus. Boil for 3 to 5 minutes, largely dependent upon how tender-crisp you enjoy asparagus.  Drain, run under cold water to stop the cooking process, shake to remove excess water; set aside.
  4. Place all the Base Salad Ingredients (including the cooked pasta and cooked asparagus) into a large bowl, mix well, set aside.
  5. Pour the dressing over the salad ingredients, gently mix well to completely coat the salad ingredients. Taste test and add more seasonings as needed.
  6. Serve topped with freshly chopped parsley and dried oregano.


*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used. 

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.   

*Servings:  4 to 6 servings (makes 9 to 9 ½ cups)