October 27, 2025

Greek pasta salad

by KOMEKO Team in Recipes

How many servings do you want to prepare?

This Greek pasta salad combines everything you love about Mediterranean cuisine—tangy vegan feta, juicy cherry tomatoes, aromatic olives, and crunchy pine nuts. Served in an edible beetroot tortilla shell, it's not only a delicious treat but also a real eye-catcher. Perfect for summer evenings, picnics, or light lunches!

#gluten-free

Ingredients

For the bowls:

2 pcs. Vegetable Beetroot Tortilla
Some olive oil (for greasing)

For the salad:

2 Pack of KOMEKO SPAGHETTI
3 tbsp pine nuts
2 tbsp cherry tomatoes
120 g vegan feta
100 g Kalamon olives
25 g basil leaves
6 baby spinach leaves
2 pcs. lemon juice
2 tbsp salt, pepper

Preparation

Prepare bowls:
Lightly oil oven-safe bowls and place a tortilla inside each one to form the bowl's shape. Bake at 180°C (top/bottom heat) for about 25 minutes and let cool completely.
Cooking pasta:
Simmer KOMEKO SPAGHETTI in salted water for 1–2 minutes, drain, and rinse with cold water. Toss with a little olive oil.
Prepare ingredients:
Roast pine nuts in a dry pan. Halve cherry tomatoes, dice vegan feta, slice olives, chop basil, and wash spinach leaves.
Mix salad:
Lightly mix spaghetti, vegetables, lemon juice, salt and pepper in a large bowl.
Serve:
Fill into tortilla bowls, sprinkle with pine nuts and enjoy!