Greek Pasta Salad
Yield:: 4 servings
A delicious blend of pasta and Mediterranean salad ingredients with crumbled tofu standing in for the traditional feta cheese.
  • 4 cups cooked orzo (a rice-shaped pasta)
  • 2 cups thinly sliced cucumbers (peel if waxed)
  • 1½ cups cooked or canned chick-peas (garbanzo beans), rinsed well and drained
  • ¼ pound reduced-fat regular tofu (firm), rinsed, patted dry, and coarsely crumbled
  • 1 medium tomato, chopped
  • ½ cup chopped green bell peppers
  • ½ cup chopped red onions
  • ¼ cup sliced black olives
  • ¼ cup fresh lemon juice
  • ¼ cup minced fresh parsley
  • 3 Tablespoons olive oil
  • 1 Tablespoon Red Star Vegetarian Support Formula nutritional yeast flakes
  • ½ teaspoon salt
  1. Place all the ingredients in a large glass or ceramic mixing bowl, and toss gently but thoroughly. Cover and chill in the refrigerator for at least 1 hour before serving to blend flavors.
Nutrition Information
Calories: 389 Fat: 14 gm Carbohydrates: 50 gm Protein: 14 gm

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