Greek Style Vegan Pasta Salad

Ingredients:

• 8 oz gluten-free pasta (e.g., brown rice, quinoa, or lentil pasta)

• 1 cup cherry tomatoes, halved

• 1 cup cucumber, diced (peeled if desired)

• 1/2 cup red onion, thinly sliced

• 1/2 cup Kalamata olives, pitted and halved

• 1/2 cup vegan feta cheese (store-bought or homemade; see below)

• 1/4 cup fresh parsley, chopped

• 1 tbsp fresh oregano (or 1 tsp dried)

• 1/2 red bell pepper, diced (optional)

For the Greek Dressing:

• 1/4 cup extra virgin olive oil

• 2 tbsp red wine vinegar

• 1 tbsp lemon juice

• 1 tsp Dijon mustard

• 1–2 cloves garlic, minced

• 1/2 tsp sea salt

• 1/4 tsp black pepper

• 1/2 tsp dried oregano

Instructions:

1. Cook Pasta
   Cook gluten-free pasta according to package instructions. Rinse with cold water to stop cooking and prevent sticking.

2. Make the Dressing
   In a small bowl or jar, whisk together all the dressing ingredients until emulsified.

3. Assemble the Salad
   In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, olives, bell pepper (if using), and vegan feta.

4. Add Dressing
   Pour the dressing over the salad and toss until everything is well coated.

5. Chill & Serve
   Chill in the fridge for 30–60 minutes for flavors to meld. Garnish with fresh parsley before serving.

Optional Homemade Vegan Feta:

Ingredients:

• 1 block firm tofu (pressed)

• 1/4 cup lemon juice

• 2 tbsp apple cider vinegar

• 1 tbsp olive oil

• 1 tsp salt

• 1 tsp dried oregano

Instructions:

1. Cube the tofu.

2. Mix all marinade ingredients and pour over tofu.

3. Marinate for at least 1 hour (preferably overnight) in the fridge.

Tips:

• Best served cold or at room temp.

• Lasts up to 3–4 days in the fridge.

• Add chickpeas or lentils for extra protein.