Greek Pasta Salad

Greek Pasta Salad

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)
And so on.

  • Step number one. 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!
  • Step 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.
  • And now, In a large bowl, combine all ingredients for the pasta salad including the vegan feta. Add the dressing and toss.
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