Greek Pasta Salad with Asparagus
Ingredients
- 8 oz cavatelli or other small pasta
- 3/4 package vegan feta cheese
- 1/3 cup kalamata olives sliced lengthwise
- 1 cucumber peeled and sliced
- 1 cup grape tomatoes halved
- 1/2 cup red onion roughly chopped
- 1 bunch asparagus
- 1 tbsp parsley chopped
- 1 tbsp fresh oregano chopped
Dressing
- Juice of 1 lemon
- 2 tbsp water
- 1/4 cup olive oil
- 2 tsp vegan honey
- 1 tbsp dijon mustard
- 1 1/2 tbsp miso mayo
- 2 tbsp fresh oregano chopped
- Salt and pepper to taste
Preparation
Boil the pasta according to package directions and once cooked set aside to cool
Cut each asparagus stalk into approximately 3-4 pieces and toss them in boiling salted water for about 3-5 minutes, then set aside to let them cool
In a large bowl, add the cucumbers, red onions, tomatoes, olives, chopped oregano and parsley and mix well
Make the dressing by whisking together the mustard, lemon juice, water, miso mayo, vegan honey, oregano, salt and pepper, then continue to whisk as you pour in the olive oil until fully combined
Add the cooled pasta, asparagus and crumbled feta cheese to the bowl with the vegetables and gently toss, then add in the dressing and toss once more
