Vegan Greek Pasta Salad with Sun-dried Tomato Pesto
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Cook time: 
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Sun-dried tomato pesto pasta with balsamic roasted vegetables, olives and tofu feta.
  • Pesto:
  • ½ cup walnuts (sub cashews, almonds or pine nuts)
  • 1 cup sun-tomatoes
  • 1 cup fresh basil
  • Juice of ½ lemon
  • 2 tbsp nutritional yeast
  • ¼ cup of water to blend (more if needed)
  • Pasta:
  • 2 cups pasta (I used a box of Chickapea Penne)
  • ½ eggplant
  • 4 Mushrooms
  • ½ zuchini
  • 2 tbsp balsamic vinegar
  • 1 tsp oregano (optional)
  • 1 batch of tofu feta (see link above)
  • 3-5 black olives
  • 2 handfuls fresh arugula
  1. Before hand: make tofu feta and marinate for at least 4 hours or overnight.
  2. Preheat oven to 350 F. Chop vegetables and toss in balsamic and oregano. Bake for approximately 20 minutes or until soft.
  3. While the veggies are in the oven cook pasta according to package directions.
  4. Make pesto by combining all ingredients in a blender. Add more water as needed.
Will make extra pesto for later.
Recipe by Plentyfull Vegan at