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Greek Pasta Salad

Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Side Dish

Ingredients

Tzatziki Sauce

  • 1/2 cup cucumber, grated about 1/2 cucumber
  • 1 cup vegan yogurt
  • 1/3 cup olive oil
  • 1 lemon zested and juiced about 2 tbs of lemon juice
  • 2 cloves garlic finely minced or pressed
  • 2 tbs fresh dill, finely minced or 1tbs dried
  • 2 tsp salt

Pasta Salad Ingredients

  • 8 oz pasta of choice (I used penne) 200g
  • 1 cup sliced cherry tomatoes
  • 1 cup black olives
  • 1 cup cucumber, cut in half moons
  • 1/2 red onion, sliced

Marinated Tofu

  • 14 oz tofu
  • 1/4 cup olive oil
  • 2 tbs lemon juice (juice of 1 lemon)
  • 1 clove garlic, finely minced or pressed
  • 1 tsp thyme
  • 1 tsp dijon mustard
  • 1 tsp salt
  • 2 tbs water

Instructions

  • Cook the pasta according to package instructions. Be sure to thoroughly salt the water. Drain and drizzle with olive oil and mix to ensure that it doesn´t stick together.
  • In a medium-sized bowl, mix all of the ingredients for the tzatziki sauce. Set aside.
  • In a small bowl, mix together all of the ingredients of the tofu marinade.
  • Press the tofu to squeeze as much water out as possible by wrapping it with a clean kitchen towel and squeezing it with your hands. Then cut the tofu into 3/4 inch cubes.
  • In a flat bottomed container, add about 1/4 of the marinade, then add the tofu and pour the rest of the marinade on top. Close the container and allow it to marinate in the fridge for at least 2 hours.
  • In a large bowl, add the pasta, tzatziki suace, and the rest of the pasta salad ingredients. Mix well.
  • Cook the marinated tofu: In a large flat-bottomed pan, heat 2 tbs of olive oil on medium-high heat and then add the tofu. Allow to cook on each side for a few minutes until nice and browned. Add the tofu marinade and toss to combine and allow to absorb into the crispy tofu.