Friday, April 13, 2007

Garden Greek Pasta Salad

Garden Greek Pasta Salad

1/4 teaspoon salt
one 16 oz can garbanzo beans, rinsed and drained
2 cups extra-firm tofu, crumbled
4 cups cooked pasta, raditore*
2 cups cucumbers, thinly sliced
1 cup chopped red bell pepper
1/2 cup red onion, sliced
1/4 cup Kalamata olives, 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
roasted sunflower seeds for garnish

Mix all ingredients except tofu in glass or plastic bowl. Cover.
Refrigerate at least 1 hour to blend flavors.

Makes 8 servings.

*Tinkyada is a brown rice, gluten-free pasta that holds together well and has a nutty and delicious flavor. It comes in a variety of shapes and styles.

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