Greek-style Pasta Salad

 With the baked feta pasta trend, I got a little excited and bought a bit too much vegan feta. Instead of making the same recipe over and over again, I decided to use it in a pasta salad. Safe to say it was delicious, nutritious, and brought out all quintessential Mediterranean flavors. 

 

Vegan Greek-style feta pasta salad with fresh veggies, herbs and tofu ans protein

1 cup uncooked whole wheat pasta (I used rotini)

⅓ block Violife vegan feta

¼ extra firm tofu 

2 tbsp olive oil 

1 tbsp lemon juice

1 tsp garlic powder

1 tsp sea salt 

2 tbsp green olives

1 tsp fresh cracked pepper

½ a roma tomato 

½ cup fresh parsley

1. Bring a pot to heat and add about 2 cups of water. Once it comes to a boil, add a generous amount of salt and pour in your whole wheat pasta. 

2. As it boils, create a dressing of  olive oil, lemon juice, sea salt, pepper, and garlic powder. Whisk until slightly emulsified. 

3. Chop up tomatoes, parsley, feta, and tofu. Add to the dressing and let it marinate as the pasta cooks. Also make sure to add the olives. Make any adjustments to taste at this point if you prefer. 

4. Once your pasta has cooked (approx. 10 minutes or whatever package instructions state), drain and rinse, to cook it down. 

5. Add the pasta to the vegetables and dressing and mix. Let sit for a few minutes and serve. Enjoy!