This recipe uses pasta in place of the customary lettuce in a Greek salad. Mixed with veggies, this makes a substantial and lively main dish for warm-weather meals, as well as a great vegan potluck dish for summer gatherings. Take along some extra vinaigrette to moisten the salad if it is to stand for a substantial amount of time. Leftovers are great to pack into containers for the next day’s lunch. Photos by Evan Atlas.
Greek-Flavored Pasta Salad
Serves: 6 or more
- 8 to 10 ounces pasta, any short chunky shape—try twists, penne, or farfalle (aka bowties)
- 2 large firm ripe tomatoes, diced
- 1 green bell pepper, cut into short, narrow strips
- 1/2 medium red onion, thinly sliced
- 1/3 cup Greek black olives, pitted if desired
- Tofu “Feta”, optional
- 1/4 cup chopped fresh dill
- juice of 1/2 lemon, or more, to taste
- 1/2 cup natural vinaigrette, purchased or homemade, or as needed
- salt and freshly ground pepper, to taste
- Cook the pasta in plenty of rapidly simmering water until al dente. Drain and rinse under cool water, then drain well again.
- Combine the pasta with the remaining ingredients in a serving bowl. Toss well and serve.
Variation: If not using the tofu “feta.” boost the protein content by tossing in 1 to 1 1/2 cups cooked beans or chickpeas.
Nutrition information (without optional “feta”)
Per serving: Calories: 245; Total fat: 11g; Protein: 8g; Carbs: 26g; Sodium: 326mg