Greek Pasta Salad

Greek Pasta Salad

This recipe combines two delicious salads in one! The wonderful mediterranean flavors of Greek Salad together with the heartiness of Pasta. Pasta Salads are generally so versatile and easy to make and can be made with a variety of vegetables and dressings. You can go with the traditional Mayo or as in this dish a yummy vinaigrette. I added in some fresh Asparagus that I had on hand. Feel free to improvise.

Serves 2-4

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Ingredients

8 oz of Cavatelli or other small Pasta

3/4 package of Vegan Feta Cheese ( I used Violife)

1/3 cup Kalamata Olives sliced lengthwise

1 Cucumber peeled & sliced

1 cup grape Tomatoes halved

1/2 cup Red Onion roughly chopped

1 bunch Aspargus

1 Tbsp of Parsley chopped

1 Tbsp of fresh Oregano chopped

Dressing

Juice of 1 Lemon

2 Tbsp of Water

1/4 cup good Olive Oil

2 tsp of Vegan Honey ( you can use maple syrup or agave)

1 Tbsp of Dijon Mustard

1 Tbsp of Miso Mayo ( you can sub 2 tsp of Miso Paste)

2 Tbsp of fresh Oregano chopped

Salt & Pepper to taste

Directions

1. Boil the Pasta according to packge directions and once cooked set aside to cool.

2. Cut each Asparagus stalk into approximately 3-4 pieces and toss them in boiling salted water for about 3-5 minutes. You want them to keep their vibrant green color and still have a little bite to them. Set aside to let them cool.

3. To a large bowl, add the Cucumbers, Red Onions, Tomatoes, Olives, chopped Oregano and Parsley and mix well.

4. Make the dressing by whisking together the Mustard, Lemon Juice, Water, Miso Mayo, Vegan Honey, Oregano, Salt & Pepper. Once combined continue to whisk as you pour in the Olive Oil. Keep Whisking until fully combined.

5. Add the cooled Pasta, Asparagus and crumbled Feta Cheese to the bowl with the Vegetables and gently toss. Add in the dressing and toss once more.

Tip: Make it more of a meal by serving it over Spring Lettuce or chopped Romaine