Vegan Greek Pasta Salad
Full of fresh vegetables, beans and vegan feta, this hearty Greek Pasta Salad makes a great meal on it’s own, but it’s also a perfect side dish for summer picnics and cookouts!This recipe serves 6 people as a main dish or 12 as a side
Ingredients
- 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
- 14-ounce can chickpeas drained and rinsed
- 14-ounce can artichoke hearts drained and quartered
- 1 medium cucumber chopped
- 1 pint grape or cherry tomatoes sliced in half
- 1 cup kalamata olives
- ½ red onion thinly sliced (about ½ a cup)
- 1 cup Tofu Feta or store-bought non-dairy feta
- ½ cup Tahini Dressing or store-bought tahini-based dressing
Instructions
- 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.