Salads
Greek Pasta Salad with Vegan Feta
Prep Time
30 min
Cook Time
12 min
Servings
6
Calories
320
Mediterranean-inspired pasta salad with homemade tofu feta. Flavors improve over time!
Ingredients
1 pound spinach fettuccine
1/2 cup vegetarian broth
1 tablespoon balsamic vinegar
1 tablespoon white wine vinegar
1-2 cloves garlic, minced
3 cloves garlic, oven roasted
1 teaspoon dried basil
1 teaspoon dried oregano
4 oz vegan feta cheese (see instructions)
8 oz spinach, washed, dried, and chopped
1 cucumber, peeled and chopped
1/2 small red onion, sliced thin
Salt and pepper to taste
10 cherry tomatoes, quartered
Instructions
1. Cook fettuccine according to package until al dente.
2. In small bowl, mix broth, vinegars, garlics, basil, and oregano.
3. Drain pasta and place in large bowl.
4. Add broth mix, feta, spinach, cucumbers, and onions. Toss well.
5. Season with salt and pepper.
6. Add tomatoes and toss gently.
7. Chill until ready to serve. Flavors improve over time.
8. Serve at room temp or slightly chilled.
For vegan feta: Freeze, thaw, and drain firm tofu. Cube and marinate in mixture of nutritional yeast, vinegar, tahini, lemon juice, and herbs.
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Nutrition Facts
Per Serving (6 servings)| Calories | 320 |
| Protein | 14,00 g |
| Carbohydrates | 58,00 g |
| Fat | 3,00 g |
Category
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