Greek Pasta Salad

This easy Greek pasta salad is perfect for BBQs and picnics! It's fresh, easy to make, healthy, and vegan. The perfect recipe to make for your next party!

Course Entrée, Salad, Side

Cuisine Greek

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 381kcal

Author Sina

Ingredients

For the Greek pasta salad:

9 oz pasta (rotini or farfalle)
2 cups cherry tomatoes, cut into halves
3/4 English cucumber, cut into quartered pieces
6 artichoke hearts in brine, drained and roughly chopped (1 14 oz can)
1 red onion, cut into stripes
20 black olives
1/4 cup fresh parsley, chopped

For the vegan feta:

8 oz very firm tofu
1/2 cup apple cider vinegar
2 tablespoons fresh lemon juice
1/2 cup unsweetened almond milk
1 teaspoon dried thyme
3 cloves of garlic, minced
1 teaspoon salt

For the Greek dressing:

4 tablespoons olive oil
2 cloves of garlic, minced
1 teaspoon Dijon mustard
2 tablespoons fresh lemon juice
3 tablespoons balsamic vinegar or red wine vinegar
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
salt
pepper

Instructions

First, make the vegan feta cheese: The night before making the salad, cut the tofu into small cubes. In a small bowl, combine all of the ingredients for the marinade. Fill the tofu and the marinade into a ziploc bag and store it overnight in the fridge. If you don't have much time, you could also get away with marinating it for about 4 hours. But it's definitely better if you marinate it for a longer time. Also make sure that you got a very firm tofu. It makes the best texture!
Cook the pasta according to the instructions on the package. Set aside and let it cool down a bit (not completely). Chop the remaining ingredients and make the dressing.
In a large bowl, combine all ingredients for the pasta salad including the vegan feta. Add the dressing and toss.
Refrigerate for at least 2-3 hours before serving.

Nutrition