15 mins

Make-ahead Greek pasta salad

Lunch

Four servings

Nutrition info

• 3 cups shell pasta
• 2 cups cherry tomatoes
• 1 cucumber
• ½ red onion
• ½ cup fresh parsley
• 1 lb tofu (extra-firm)
• 2 ½ tbsp olive oil
• 2 tsp minced garlic
• 1 tsp dijon mustard
• 1 lemon
• 2 ½ tbsp balsamic vinegar
• 1 ¾ tsp italian seasoning
• ½ cup black olives

Directions

• Can be done ahead:

• Step 1

  Cook shell pasta according to package instructions. Rinse with cold water, drain and set aside.

  In this recipe

  • 3 cups shell pasta
• Step 2

  Cut cherry tomatoes in half. Dice cucumber and red onion. Coarsely chop parsley. Cut tofu into medium cubes.

  In this recipe

  • 2 cups cherry tomatoes
  • 1 cucumber
  • ½ red onion
  • ½ cup fresh parsley
  • 1 lb tofu (extra-firm)
• Step 3

  In a small bowl, whisk together olive oil, garlic, mustard, 2 tbsp lemon juice, the balsamic vinegar, italian seasoning and salt and pepper to taste.

  In this recipe

  • 2 ½ tbsp olive oil
  • 2 tsp minced garlic
  • 1 tsp dijon mustard
  • 1 lemon
  • 2 ½ tbsp balsamic vinegar
  • 1 ¾ tsp italian seasoning
• Step 4

  In a large bowl, combine shell pasta, vegetables, black olives, tofu and parsley. Drizzle with dressing and toss lightly to coat. Let stand 10 minutes, up to overnight.

  In this recipe

  • 3 cups shell pasta
  • ½ cup fresh parsley
  • 1 lb tofu (extra-firm)
  • ½ cup black olives

• At lunch time:

• Step 5

  Toss salad and season with salt and pepper to taste.