Vegan Greek Pasta Salad

After indulging so much delicious food this weekend, it's time to embrace a little more fresh veggies today! This vegan Greek pasta salad is packed with crunchy vegetables, chickpea pasta, Mediterranean spiced soy steaks and topped with a creamy tzatziki dressing. 

The Recipe

Vegan Greek pasta salad

Ingredients

For the salad:

8 ounces / 227 g chickpea pasta shells

1 cucumber

2 cups / 40 g arugula

1 bell pepper

1 small shallot

1 cup / 200 g cocktail tomatoes

1/4 cup / 50 g mixed olives

For the salad dressing:

1 cup / 170 g cashews, soaked in water overnight

5.3 ounces / 150 g vegan unsweetened almond yogurt (sub in any other plant-based yogurt)

1 teaspoon salt

4 teaspoons white vinegar

1 garlic clove, grated

1/4 cup / 60 ml water

1 tablespoon nutritional yeast

dash of crushed black pepper

1 tablespoon chopped fresh parsley

For the soy steaks:

10 ounces / 285 g soy steaks

1 teaspoon olive oil

2 teaspoons dried oregano

salt and pepper

1 teaspoon paprika powder

1/2 teaspoon onion powder

Instructions

1. In a pot bring salted water to boil and cook pasta (follow directions on package). Drain and allow to cool down.

2. For the salad dressing combine cashews, yogurt, vinegar, garlic cloves, water and nutritional yeast. Mix with a food processor or blender until smooth. Add chopped parsley and season with salt and pepper. 

3. In a salad bowl combine chopped vegetables, chickpea pasta and dressing. 

4. In a bowl combine oregano, salt, pepper, paprika powder, onion powder and olive oil. Rub the marinade over the soy steaks.

5. Heat a pan and drizzle with olive oil. Cook the steaks on both sides until golden brown. Serve with salad. ENJOY!