The Whole Food Plant Based Cooking Show
Greek Pasta Salad
Calories: 199kcal
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.
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Equipment
Ingredients
Salad
- 2 cucumbers cut into bite size chunks
- 1 cup cherry tomatoes cut in half
- ½ cup red onion diced
- 1 bell pepper diced
- ¼ cup kalamata olives sliced
- 12 ounces fusilli pasta
- 1 ½ cups marinated tofu feta optional
Dressing
- ½ cup white wine vinegar
- 1 tablespoon dijon mustard
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 4 deglet dates
- 1 tablespoon tahini
- ½ teaspoon oregano
- ½ teaspoon onion powder
- ½ teaspoon dill weed
- ¼ teaspoon thyme
- ¼ 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.
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Nutrition
Calories: 199kcal | Carbohydrates: 35g | Protein: 7g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 93mg | Potassium: 239mg | Fiber: 6g | Sugar: 6g | Vitamin A: 637IU | Vitamin C: 29mg | Calcium: 28mg | Iron: 1mg
