Vegan Greek Pasta Salad

Posted by in 4th of July, Cooking, Lunch/Dinner, Salads, Sides | 0 comments

 

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #AquafinaSparkling #CollectiveBias

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Hello & Happy Tuesday!!

 

 

 

 

 

When the weather starts to shift to warmer temperatures I crave lighter and more nutrient dense eats and love to eat outside! (hello picnics!)

 

I love salads because they are of course nutrient dense, the options are endless, and you can make so many variations than just a plain old salad with the antiquated iceberg lettuce. Truth, growing up all we had was iceberg lettuce. This lettuce still continues to haunt me today lol. Fast forward to today, I love to incorporate everything from dandelion to watercress in my salads! The more niche the better!

 

While I consume a lot of salads on a regular basis, I’ve never been a pasta salad person. Perhaps it’s because I never see them on a menu, worry about the contents of the dressing, or I rarely cook pasta at home, I just never craved one.. 

 

Until today. 

 

Another thing to note is, I love all things Greek! So while brainstorming what type of pasta salad I should develop it became a no brainer! The traditional Greek salad is packed with feta, I decided to incorporate my favorite homemade tofu feta that mirror the same texture and flavor. This recipe takes a handful of ingredients that cost pennies to the dollar and creates the perfect replica of the traditional feta cheese right even down to the texture!

 

 

 

 

 

 


 

What I love about this particular Greek pasta salad is, everything! It contains more nutrients than the traditional version with the addition of kale and avocado, is packed to the max with veggies, has multiple textures, the pasta makes it filling, it’s colorful, flavorful, affordable, perfect for picnic or a spring gathering, and is non vegan approved!

 


 

 

 

 

 

 

 

 

 

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This recipe is so good I literally made it two days in a row!

If you’re looking for that perfect vegan spring side dish you have to try my recipe for a vegan Greek Pasta Salad!

 

 

 

 

 

 

 

 

Don’t believe just how easy this recipe is?!

Watch this clip above!

 

 

 

 

 

Want to learn how to make Tofu Feta?!

Watch this clip above

 

 

 

 

 

 

 

 

 

 

Why this recipe rocks: 

 

 

Easy

Affordable

Nutrient Dense

Homemade tofu feta

Non vegan approved

Filling 

Perfect for a spring time picnic!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Vegan Greek Pasta Salad with homemade tofu feta

 

 

 

 

 

Yields 8 cups

Vegan Italian Pasta Salad

10 minPrep Time

10 minCook Time

20 minTotal Time

Save RecipeSave Recipe

Ingredients

    Tofu feta:
  • 1/2 package tofu
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 2 tbsp oregano
  • 2 tbsp olive oil
  • any other fresh spices may be use!
  • Salad:
  • 2 cups cooked pasta
  • 1 1/2 cups grape tomatoes, cut in half
  • 1 large cucumber, chopped
  • 1 cup kalamata olives, pit removed and chopped
  • 1/2 red onion, chopped
  • 1 avocado
  • 1 cup shredded kale
  • Dressing:
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 clove garlic, minced
  • 1 tbsp fresh oregano
  • Salt and pepper, to taste
  • 1 tsp red pepper flakes
  • 1 tbsp agave
  • 1/2 squeeze lemon

Instructions

  1. Make the tofu feta: In a large container mix all the ingredients together and toss in the cubed tofu. Store overnight in the fridge.
  2. Salad: Remove kale from stems, slice thin. Cube the avocado. Make one slice down the middle of the red onion then slice. Chop everything else and throw in a bowl with cooked pasta. Top with vegan feta, sea salt and pepper.
  3. To make the salad dressing: Throw everything in a small bowl, whisk. Pour over the Serve immediately or store Greek salad and store in the fridge.
  4. Make the tofu feta: In a large container mix all the ingredients together and toss in the cubed tofu. Store overnight in the fridge.
  5. Salad: Remove kale from stems, slice thin. Cube the avocado. Make one slice down the middle of the red onion then slice. Chop everything else and throw in a bowl with cooked pasta. Top with vegan feta, sea salt and pepper.
  6. To make the salad dressing: Throw everything in a small bowl, whisk. Pour over the Serve immediately or store Greek salad and store in the fridge.
Cuisine: Lunch/Dinner/Side | Recipe Type: Pasta Salad
7.6.3
782
http://www.eatdrinkshrink.com/cooking/greekpastasalad

 

 

 

 

 

 

 

 

 

 

 

I’m Gabrielle, the founder & creator of Eatdrinkshrink.com. I established this website in May of 2012 to share my experience and knowledge as I pursue a career in the field of nutrition. I currently hold a BS in Nutrition & Dietetics from NYU and MS in Nutrition & Health Sciences.

 

 

 

 

 

 

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