Using pasta in place of the customary lettuce in a Greek salad makes it a substantial and lively main dish for warm-weather meals, as well as a great vegan potluck dish for summer gatherings. Take along some extra vinaigrette to moisten the salad if it is to stand for a substantial amount of time. Leftovers are great to pack into containers for the next day’s lunch. Photos by Evan Atlas.
Serves: 6 or more
- 8 to 10 ounces pasta, any short chunky shape
— try twists, penne, or farfalle (aka bowties)
- 2 large firm ripe tomatoes, diced
- 1 green bell pepper, cut into short, narrow strips
- 1/2 medium red onion, thinly sliced
- 1/3 cup Greek black olives, pitted if desired
- Tofu “Feta”, optional
- 1/4 cup chopped fresh dill
- Juice of 1/2 lemon, or more, to taste
- 1/2 cup natural vinaigrette, purchased or homemade, or as needed
- Salt and freshly ground pepper to taste
Cook the pasta in plenty of rapidly simmering water until al dente. Drain and rinse under cool water, then drain well again.
Combine the pasta with the remaining ingredients in a serving bowl. Toss well and serve.
Variation: If not using the tofu “feta.” boost the protein content by tossing in 1 to 1 1/2 cups cooked beans or chickpeas.
Nutrition information (without optional “feta”)
Per serving: Calories: 245; Total fat: 11g; Protein: 8g; Carbs: 26g; Sodium: 326mg