Mediterranean Pasta Salad
Ingredients
The salad
-
10
ounces
extra firm tofu, drained and cut into small cubes
-
12
ounces
short pasta, preferably whole grain
-
2
medium
cucumbers, peeled and seeded
-
½
medium
red onion, thinly sliced
-
12
ounces
roasted cherry tomatoes
-
12
black olives
pitted and torn into quarters
-
2
cups
fresh arugula, basil, and/or cilantro, torn or chopped bite-sized
The dressing
-
1
tablespoon
fresh lemon juice
-
2
tablespoons
good tasting white or red wine vinegar
-
1
teaspoon
extra virgin olive oil
-
1 ½
cups
plain yogurt
-
2
teaspoons
za’atar or other dried herbs
-
2
medium cloves
garlic, peeled
-
scant ¾
teaspoon
fine grain sea salt
Instructions
- Marinate the tofu with vinegar, lemon juice, olive oil, and salt while preparing the rest of the salad.
- Boil the pasta in salted water until tender, then drain and cool under cold water.
- Prepare the dressing by mixing yogurt and za’atar in a bowl, then add smashed garlic and grated cucumber.
- Chop the second cucumber into small cubes and add to the pasta along with red onion, olives, and cherry tomatoes.
- Add the marinated tofu and its liquids to the pasta salad, then toss with half the yogurt dressing.
- Serve topped with arugula and a drizzle of chile oil or olive oil, with remaining dressing on the side.
Nutrition Facts (estimated)
Servings
8
Calories
234
Total fat
4g
Total carbohydrates
41g
Total protein
12g
Sodium
149mg
Cholesterol
6mg
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