Spring is the perfect time for eating more salads and this zingy Greek Pasta Salad will rock your next plant-based potluck! Perfect for a light lunch and keeps well in the fridge for up to a week.
This show was brought to you in part by our sponsors:
- Complement – Our viewers save 15% OFF your order with code: WFPB15
- WellBean – Our viewers save $5 OFF a variety pack with code: TryWellBean5
Ingredients
Salad
2 cucumbers, cut into bite size chunks
1 cup (149g) cherry tomatoes, cut in half
1/2 cup (26g) red onion, diced
1 bell pepper, diced
1/4 cup (45g) kalamata olives, sliced
12 ounces (340g) fusilli pasta
optional: 1 1/2 cups (200g) marinated tofu feta
Dressing
1/2 cup (118ml) white wine vinegar
1 tablespoon dijon mustard
2 tablespoons lemon juice
1 teaspoon lemon zest
4 deglet dates
1 tablespoon tahini
1/2 teaspoon oregano
1/2 teaspoon onion powder
1/2 teaspoon dill weed
1/4 teaspoon thyme
1/4 teaspoon basil
Instructions
- Cook fussili pasta al dente, rinse and set aside until completely cool.
- Add salad ingredients to a large bowl along with cooled pasta.
- Add all dressing ingredients to a blender and blend until dates are completely pulverized.
- Pour dressing over salad and gently stir to mix.
- Keep in an airtight container in the fridge for up to a week.
Did You Make This Recipe?
Take a picture and share the love? Tag me on Instagram at @wholefoodplantbasedcookingshow
3 comments
Made the Greek pasta salad and loved it! I wish the nutritional values could be added with the recipe but I understand that’s an extra step. I do appreciate the wonderful recipes though! Great work! Thank you
Love your show. When I can’t sleep I watch your show. Going to try to make your Hemp seed Ranch Dressing.
I’m literally eating it right now, it’s so delicious and refreshing, especially great on a hot day. God bless Jill and her family for all their dedication and hard work.