Greek Pasta Salad

This tasty salad makes use of a delicious vegan feta cheese substitute, which must be prepared at least 2 days in advance.  If you can’t wait that long, or if you are avoiding tofu because of its relatively high fat content, the faux feta may be omitted.  The bright flavors and fresh vegetables still make this an irresistible dish.

  • 12 oz medium shell pasta
  • ½ c. red wine vinegar
  • ¼ c. lemon juice
  • 1 t. granulated garlic
  • 1 t. dried basil
  • 1 t. dried oregano
  • 1 t. sugar
  • ½ t. salt
  • ½ t. ground black pepper
  • 1 c. green beans, chopped into 1” pieces and blanched until slightly tender
  • 1 c. button mushrooms, quartered
  • 1 c. cherry tomatoes, halved
  • 1 c. chopped red bell pepper
  • 1 c. water-packed artichoke hearts, chopped
  • 2 c. fresh spinach leaves, shredded
  • ½ c. sliced black or Kalamata olives
  • ½ c. chopped scallions
  • 1 c. crumbled tofu feta (optional)

Cook the pasta in boiling water until al dente.  Drain well and transfer to a large mixing bowl.

In a small container, whisk together vinegar, lemon juice, granulated garlic, dried basil, dried oregano, sugar, salt and pepper.

Add the remaining ingredients, except tofu feta, to the bowl with the pasta.  Pour dressing over pasta and vegetables and toss well to mix.  Gently fold in the tofu feta, if using.  Serve at room temperature or chilled.  Leftovers can be refreshed with a squeeze of lemon juice or a drizzle of red wine vinegar.

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