Most Greek pasta salads are made with a red wine vinaigrette, which I find quite tasty, however, I just can’t stop myself from drizzling this kind of meal with a tahini dressing. Actually, I’ll look for just about any excuse to drench my food in tahini.
This pasta salad is very versatile, so if you don’t like cucumbers, you can use something else, such as zucchini or summer squash. If you prefer white beans to chickpeas, feel free to make the swap. I like to use my Tofu Feta in this dish, but if you have a favorite store-bought vegan cheese, feel free to use it instead.
I like to make this dish on hot days and serve it for dinner over a bed of chopped romaine lettuce. I also like to take it with me to summertime potlucks or serve it as a side dish to grilled eggplant wraps.
- ¼ cup red wine vinegar
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 12-ounce package whole wheat or gluten-free pasta, cooked
- 1½ cups cooked chickpeas, or 1 14-ounce can
- 12-ounce jar artichoke hearts, quartered
- 1 cucumber, chopped
- 1 pint grape or cherry tomatoes, sliced in half
- 1 cup kalamata olives, sliced in half
- ½ red onion, diced (about ½ a cup)
- 1 cup Tofu Feta
- ½ cup Tahini Dressing
- In a small bowl, whisk together the red wine vinegar, olive oil, garlic, oregano, sea salt, and pepper.
- In a large bowl, toss together the pasta, chickpeas, artichoke hearts, cucumber, tomatoes, olives, and tofu feta. Gently fold in the red wine dressing. Drizzle with the Tahini Dressing and serve.