BY Spork Foods
| Easy | Vegan | Gluten Free
Greek Pasta Salad
INGREDIENTS
- 2 tsp neutral tasting oil
- 1 package vegan beef tips or seitan strips
- 2 tsp lemon juice
- 1 tsp evaporated cane sugar
- 2 tsp fresh oregano, finely chopped
- ½ tsp sea salt
- ¼ tsp finely ground black pepper
- 1 package short pasta (fusilli) (16 oz)
- 2 tbsp lemon juice, plus zest of 1 lemon
- ¼ cup olive oil
- ½ tsp sea salt
- ¼ tsp finely ground black pepper
- ½ orange bell pepper, finely chopped
- ¼ cup kalamata olives, halved lengthwise
- 2 tbsp red onion, finely chopped
- 1/3 cup Follow Your Heart Dairy-Free Feta Crumbles
- 1 Persian cucumber, diced
- ½ pint cherry tomatoes, halved
- 2 tbsp fresh oregano, finely chopped
INSTRUCTIONS
- Heat a sauté pan and add oil. Add beef tips or seitan and cook until warmed through, about 5 minutes, stirring occasionally. Add lemon juice, sugar, oregano, salt and pepper and cook about 3 more minutes. Remove from heat. Set aside.
- Fill 4-quart pot with water and boil pasta according to directions. Drain and set aside.
- Meanwhile, in a large bowl, add lemon juice and zest, olive oil, salt, pepper and whisk until uniform. Add pasta and toss to coat. Add bell pepper, olives, and onion and fold. Add beef tips or crumbles and fold to incorporate. When serving top with Dairy-Free Feta Crumbles, cucumber, tomatoes, and fresh oregano.
- This dish can be served at room temperature or chilled.
