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Greek Pasta Salad with Easy Greek Vinaigrette
Ingredients
  • subheading: For the Greek pasta salad:
  • 9 oz pasta (rotini or farfalle)
  • 2 cups cherry tomatoes, cut into halves
  • ¾ English cucumber, cut into quartered pieces
  • 6 artichoke hearts in brine, drained and roughly chopped (1 14 oz can)
  • 1 red onion, cut into stripes
  • 20 black olives
  • ¼ cup fresh parsley, chopped
  • subheading: For the vegan feta:
  • 8 oz very firm tofu
  • ½ cup apple cider vinegar
  • 2 tablespoons fresh lemon juice
  • ½ cup unsweetened almond milk
  • 1 teaspoon dried thyme
  • 3 cloves of garlic, minced
  • 1 teaspoon salt
  • subheading: For the Greek dressing:
  • 4 tablespoons olive oil
  • 2 cloves of garlic, minced
  • 1 teaspoon Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons balsamic vinegar or red wine vinegar
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • salt
  • pepper
Steps
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