Garden Greek Pasta Salad

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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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