15 minutesLunch

Make-ahead Greek pasta salad

Makes: four servings
Makes: four servings


  • 4 cups shell pasta
  • 2 cups cherry tomatoes
  • 1 cucumber
  • ½ red onion
  • ½ cup chopped parsley
  • 8 oz tofu (extra-firm)
  • ¼ cup olive oil
  • 2 tsp minced garlic
  • 1 tsp dijon mustard
  • 1 lemon
  • 3 tbsp balsamic vinegar
  • 1 ¾ tsp italian seasoning
  • ½ cup black olives


    Can be done ahead:

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

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

  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.

  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.

  5. At lunch time:

  6. Toss salad and season with salt and pepper to taste.