Tuesday, August 04, 2009

Garden Greek Pasta Salad

Garden Greek Pasta Salad

1/4 teaspoon salt
one 16 oz can garbanzo beans, rinsed and drained
2 cups extra-firm tofu, crumbled
4 cups cooked pasta, raditore*
2 cups cucumbers, thinly sliced
1 cup chopped red bell pepper
1/2 cup red onion, sliced
1/4 cup Kalamata olives, pitted & cut in half
1/4 cup finely chopped fresh parsley
2 tablespoons olive oil
1/4 cup lemon juice
2 teaspoons chopped fresh oregano
roasted sunflower seeds for garnish

Mix all ingredients except tofu in glass or plastic bowl. Cover.
Refrigerate at least 1 hour to blend flavors.

Makes 8 servings.

*Tinkyada is a brown rice, gluten-free pasta that holds together well and has a nutty and delicious flavor. It comes in a variety of shapes and styles.

No comments:

Sharing My Favorite Recipes with You!

Health-Supportive Cooking

Welcome to my kitchen where recipes, cooking tips, and menu ideas are shared! Sit down at my table, sip a cup of tea, and smell the delicious aroma from my cozy kitchen! Join in friendly chat by using the comments feature on my blog to post your questions, comments, & favorite recipes. Let's discover together.

Occasionally a recipe may be shared that is not BOTH vegan and gluten free. All gluten free recipes are designated with a tag below the recipe post.

Yum! Let's get cooking!

*If you are looking for a specific type of recipe, scroll to the left of the page where titles are listed by recipe category. *

*Recipes and photos copyright@LaTeaDah 2005 - 2012