Greek Chicken Pasta Salad
Hey Beleafers!
Aight yall, I just got back from the international festival and I’m feeling experimental and I’m craving pasta salad so we’re taking our flavors to the Mediterranean with this one. This Vegetarian Greek “Chicken” Pasta Salad has all the bright, tangy flavors we love in Greek dishes, plus it’s hearty enough to stand alone as a satisfying meal. We’ve got fresh veggies, Cajun-spiced plant-based chicken, and creamy feta, that’ll have you going back for seconds.
The best part? It’s a perfect dish for make-ahead lunches, picnics, or a refreshing weeknight dinner. Ready to dive into this Greek-inspired goodness? Let’s get cooking!
Vegetarian Greek “Chicken” Pasta Salad Recipe
Ingredients:
Pasta of your choice (I used rotini, but any shape works)
Olive oil (for sautéing)
Wegmans Greek-style vegetable blend (eggplant, zucchini, onion, red bell pepper, black olives)
Daring plant-based Cajun chicken
Fresh cherry tomatoes (about 1 cup, chopped)
Marian cooking seasoning (to taste)
Black pepper (to taste)
Umami mushroom seasoning (1-2 tsp)
Fenugreek (1/2 tsp, optional)
Onion powder (1 tsp)
Garlic powder (1 tsp)
Balsamic vinegar (2 tbsp)
Apple cider vinegar (1 tbsp)
Cornichon juice (1-2 tbsp, for tang)
Fresh lemon juice (squeeze of 1/2 lemon)
Mayonnaise (for creaminess, adjust to taste)
Fresh basil (for garnish, chopped)
Feta cheese (about 1/4 cup, crumbled)
Instructions:
1. Sauté the Veggies and "Chicken":
Start by heating a drizzle of olive oil in a large skillet over medium heat. Add the Wegmans Greek-style veggie blend (if you can’t find this pack just add eggplant, zucchini, onion, red bell pepper, and black olives) and the Daring plant-based Cajun chicken to the pan. Let them cook together until heated through and slightly caramelized – this gives the salad a lovely depth of flavor!
2. Add the Cherry Tomatoes and Season:
Once the veggies and “chicken” are cooked, toss in the chopped cherry tomatoes and stir them around to evenly coat. Then, season everything with Marian cooking seasoning, black pepper, umami mushroom seasoning, a dash of fenugreek, onion powder, and garlic powder. Let everything cook for another minute so the seasonings really come through.
3. Add the Tangy Ingredients:
Once the mixture is fully cooked, drizzle in the balsamic vinegar, apple cider vinegar, and a splash of Cornichon juice. These ingredients add that perfect tang and a hint of probiotic goodness from the pickles! Finish it off with a squeeze of fresh lemon juice for brightness. Turn off the heat and let the mixture cool down a bit.
4. Cook the Pasta and Combine:
While you’re working on the “chicken” and veggie mix, boil your pasta in salted water until al dente. Drain and let it cool slightly. In a large mixing bowl, combine the cooked pasta with the cooled veggie and “chicken” mix.
5. Add the Creamy Elements and Garnish:
Stir in a few spoonfuls worth of mayonnaise to coat everything in creamy goodness. Then, fold in fresh basil for a pop of color and aromatic flavor, and sprinkle in the crumbled feta for that classic Greek touch.
6. Chill and Serve:
Let the pasta salad cool in the fridge until cold. This step helps the flavors meld together and makes it perfect for serving as a refreshing pasta salad. Once it’s chilled, dish it up and enjoy!
Final Thoughts:
This Vegetarian Greek “Chicken” Pasta Salad is a Mediterranean-inspired twist that’s perfect for any time you want a light but filling meal. With the tangy dressing, creamy feta, and a flavorful veggie and “chicken” blend, it’s got everything you love about a Greek salad, plus the comfort of pasta. So, Beleafers, if you’re looking to brighten up your pasta salad game, give this a try – you won’t be disappointed!
And as always, if you make this, tag me! I want to see your Greek-inspired creations. Bon appétit!
