B
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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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
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/