Garden Greek Pasta Salad

Discussion in 'Food and nutrition' started by Beth Layman, Feb 16, 2006.

  1. Beth Layman

    Beth Layman Guest

    Garden Greek Pasta Salad

    1/4 teaspoon salt
    1 can (16 ounces)garbanzo beans (chickpeas), rinsed
    and drained
    2 cups extra-firm tofu, crumbled
    4 cups cooked pasta, raditore (gf if necessary)
    2 cups cucumbers, thinly sliced (I like to seed them
    or use an English
    cucumber)
    1 cup chopped red bell pepper
    1/2 cup red onion, sliced
    1/4 cup Kalamata olive, 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

    Mix all ingredients except tofu in glass or plastic bowl. Cover and
    refrigerate at least 1 hour to blend flavors. Makes 8 servings


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