Ingredients
300 g Orichetti pasta
150 g Vegan Feta (crumbled)
150 g Olives, pitted and halved
60 g Rocket (arugula)
75 g Dry (sun dried) tomatoes (chopped)
150 g finely chopped onion
35 g toasted Pine nuts
For the Sauce
120 ml Pesto sauce
100 g silken or soft Tofu
120 ml Plant based Yogurt
Directions
Step 1
Start by bringing a large pot of salted water to a boil. Add the Orichetti pasta and cook according to package instructions until al dente.
Step 2
While the pasta is boiling, toast the pine nuts in a dry skillet over medium heat until golden. Set aside.
Step 3
Once the pasta is cooked, drain it and let it cool to room temperature.
Step 4
In the meantime, chop the onion, halve the olives, and chop the dry tomatoes. Crumble the feta cheese if it’s not pre-crumbled.
Step 5
For the Sauce
Step 1
In a blender, combine the pesto sauce, tofu, and yogurt. Blend until smooth.
Step 2
In a large bowl, combine the cooled pasta, crumbled feta, chopped onion, halved olives, chopped dry tomatoes, and rocket (arugula). Stir in the blended sauce and toasted pine nuts until all ingredients are well-coated.
Step 3
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
Step 4
After chilling, give the salad a quick stir to redistribute the sauce and serve.
