Description
A bright and flavorful Vegan Greek Pasta Salad with crunchy vegetables, crumbled tofu feta, and a tangy dressing. Perfect for summer picnics and potlucks.
Ingredients
Scale
- 8 oz (227 g) pasta (fusilli or penne)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced (English or Persian)
- 1 bell pepper, diced
- 1/2 red onion, finely chopped
- 1/3 cup kalamata olives, pitted and sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1 cup tofu feta (crumbled)
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water; set aside to cool slightly.
- Combine the cooked pasta, halved cherry tomatoes, diced cucumber, diced bell pepper, chopped red onion, sliced olives, parsley, dill, and crumbled tofu feta in a large bowl.
- Whisk together the olive oil, red wine vinegar, salt, and freshly ground black pepper in a small bowl until emulsified.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or refrigerate for 30 minutes to let flavors meld; toss again before serving and adjust seasoning as needed.
Notes
Don’t overmix to keep the tofu’s crumbly texture. Rinse hot pasta if serving chilled to prevent mushiness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 367
- Sugar: 4g
- Sodium: 300mg
- Fat: 12.7g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52.9g
- Fiber: 4.4g
- Protein: 12.1g
- Cholesterol: 0mg