Greek Pasta Salad

Greek Pasta Salad


Makes 4 servings. Per Serving:










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



1. 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!

2. 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.

3. In a large bowl, combine all ingredients for the pasta salad including the vegan feta. Add the dressing and toss.

4. Refrigerate for at least 2-3 hours before serving.

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