1. First, make the vegan feta cheese: The night before making the salad, cut the tofu into small cubes. In a small bowl, combine all of the ingredients for the marinade.
2.Cook the pasta according to the instructions on the package. Set aside and let it cool down a bit (not completely). Chop the remaining ingredients and make the dressing.
3. In a large bowl, combine all ingredients for the pasta salad including the vegan feta. Add the dressing and toss.
Refrigerate for at least 2-3 hours before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (73g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 113 (81%)|
|Amt Per Serving||% DV|
|Total Fat 12.5g||17 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 0mg||0 %|
|Sodium 729.3mg||25 %|
|Potassium 62.8mg||2 %|
|Total Carbohydrate 7.4g||2 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 6.9g|
|Protein 0.5g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 140
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