Name: National Pinot Grigio Day: Tofu and Feta Pasta Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Greek-inspired
Ingredients: 2 cups (473 ml) uncooked brown rice fusilli pasta; 1½ cups (355 ml) cooked chickpeas; 1 can (397 g) 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 cups (237 ml) cherry tomatoes (sliced); 1 batch prepared tofu feta cheese; ½ cup (118 ml) sliced black olives; ¼ cup (60 ml) fresh oregano leaves; sea salt and black pepper; ¼ cup (60 ml) 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

Description

A refreshing Greek-inspired pasta salad, perfect for summer. Loaded with feta, chickpeas, and herbs, its a crowd-pleaser.

Ingredients

Units Scale

2 cups (473 ml) uncooked brown rice fusilli pasta
1 1/2 cups (355 ml) cooked chickpeas
1 can (397 g) artichoke hearts in water, drained and quartered
1 small green bell pepper (chopped)
1 small red bell pepper (chopped)
1/2 English cucumber (chopped)
1 small red onion (diced)
1 cups (237 ml) cherry tomatoes (sliced)
1 batch prepared tofu feta cheese
1/2 cup (118 ml) sliced black olives
1/4 cup (60 ml) fresh oregano leaves
sea salt and black pepper
1/4 cup (60 ml) extra virgin olive oil
3 tablespoons red wine vinegar
3 tablespoons fresh lemon juice
2 garlic cloves (minced)
2 teaspoons dried oregano
1/4 teaspoon sea salt

Instructions

Bring a large pot of salted water to a boil over high heat. Prepare the pasta according to 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

For a creamier dressing, add 1-2 tablespoons of plain Greek yogurt.
Pressing the tofu before making the feta helps to remove excess moisture and improve its texture in the salad.
This salad can be made ahead of time! Store it in the refrigerator for up to 2 days to allow the flavors to meld.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Course
Method: No-Cook
Cuisine: Greek-inspired

Nutrition

Serving Size: 1 1/2 cups
Calories: 400
Sugar: 5
Sodium: 400
Fat: 20
Saturated Fat: 5
Unsaturated Fat: 12
Carbohydrates: 50
Fiber: 10
Protein: 15