Description
In just 30 minutes, you could be enjoying this Greek-style pasta salad loaded with feta and tofu. Serve as a cool dish at your next summer party with a bottle of Pinot Grigio.
Ingredients
Scale
for the pasta salad:
- 2 cups uncooked brown rice fusilli pasta
- 1½ cups cooked chickpeas
- 1 can (14 ounces artichoke hearts in water, drained and quartered)
- 1 small green bell pepper (chopped)
- 1 small red bell pepper (chopped)
- ½ English cucumber (chopped)
- 1 small red onion (diced)
- 1 cup cherry tomatoes (sliced)
- 1 batch prepared tofu feta cheese
- ½ cup sliced black olives
- ¼ cup fresh oregano leaves
- sea salt & black pepper (to taste)
for the dressing:
- ¼ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 3 tablespoons fresh lemon juice
- 2 garlic cloves (minced)
- 2 teaspoons dried oregano
- ¼ teaspoon sea salt
Instructions
- Make the pasta: Bring a large pot of salted water to a boil over high heat. Prepare the pasta according to the package instructions, cooking until al dente. Drain and rinse the pasta under cold water.
- Make the dressing: While the pasta cooks, in a small bowl whisk together the dressing ingredients. Taste and add more salt if necessary. Set aside.
- Assemble the salad: In a large bowl, combine the chickpeas, artichoke hearts, bell peppers, cucumber, onion, tomatoes, tofu feta, olives, fresh oregano, and pasta. Pour the dressing on top and toss to evenly coat. Season with salt and pepper to taste. Serve at room temperature or chilled.
Notes
This salad can be made ahead of time and stored in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main