Go Back

Greek Pasta Salad with Tofu Feta

Prep Time 1 hr
Cook Time 10 mins
Course Main Course, Salad, Side Dish
Cuisine Mediterranean
Servings 4 Servings


  • Tofu Feta:
  • ½ Block Extra Firm Tofu drained, patted dry and diced
  • 4 tablespoon Rice Vinegar
  • 3 tablespoon Water
  • ½ teaspoon Oregano
  • ¼ teaspoon Onion Powder
  • ¼ teaspoon Garlic Powder
  • ¼ teaspoon Red Pepper Flakes
  • ¼ teaspoon Salt
  • Black Pepper
  • For the Dressing
  • ¼ Cup Balsamic Vinegar
  • 2 tablespoon Olive Oil
  • 1 teaspoon Dijon Mustard
  • ½ teaspoon Maple Syrup
  • ¼ teaspoon onion Powder
  • ¼ teaspoon Garlic Powder
  • Pinch of Salt and Black Pepper
  • For the Pasta Salad
  • 1-8 oz Box of Banza Chickpea Pasta I used rotini
  • 1 Cup Cherry tomatoes quartered
  • ¾ Cup Cucumber Diced
  • 1 Cup Roasted Red Peppers drained, patted dry and sliced
  • ¼ Cup Kalamata Olives drained and chopped


  • To make the tofu feta: Measure rice vinegar, water, garlic and onion powders, oregano, red pepper flake, salt and pepper in to a container that has a high fitting lid. Put the lid on and give the marinade a shake to mix, then add tofu cubes, put the lid back on and gently shake to coat. Put into the refrigerator to marinate for at least 2 hours or even over night.
  • To make the pasta salad: Make pasta according to package directions. After draining, since under cold water to cool it down. Leave in the colander to cool while making the dressing.
  • To make the dressing: Into a small bowl add all dressing ingredients and combine well with a whisk.
  • Into a large bowl, combine roasted red peppers, cherry tomatoes, cucumbers and olives. Rinse the pasta in the colander once more- the noodles are likely stuck together and this will separate them. Add the pasta to the bowl and then add half of the dressing and gently toss to combine.
  • Drain the tofu feta and add it to the pasta salad and gently toss once more. Add remaining dressing just before serving.
Keyword greek pasta salad, tofu feta