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National Pinot Grigio Day: Tofu and Feta Pasta Salad

Amanda Maguire
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.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main
Servings 6 -10 servings


for the pasta salad:

  • 2 cups uncooked brown rice fusilli pasta
  • 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


  • 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.


This salad can be made ahead of time and stored in the refrigerator for up to 4 days.