Mediterranean Pasta Salad

Quintessential Mediterranean flavors of artichoke hearts, pine nuts and feta cheese come together harmoniously with an oregano vinaigrette.

  • Servings
    6 - 8
  • Prep Time
    20 Min
  • Cook Time
    10 Min

Cooking Directions

  • Prepare Tofu Shirataki according to package instructions. Set aside.
  • Set a grill pan over medium heat. Cut the zucchini lengthwise into quarters and rub the cut sides with olive oil. Sprinkle with salt, then transfer to the pre-heated grill pan. Grill for 2-3 minutes per side. Transfer to a cutting board and dice into bite sized pieces. Place the diced zucchini into the serving bowl with the noodles.
  • Add the tomatoes, spinach, artichoke hearts, feta cheese, and red onion to the bowl and toss well. Cover and refrigerate for 30 minutes, or until ready to serve.
  • When you are ready to serve, place the pine nuts in a small pan set over medium-low heat. Toast the pine nuts, shaking frequently, until glossy and golden (about 2-3 minutes). Sprinkle the pine nuts over the top of the salad. Serve chilled or at room temperature.

This recipe was created by The Wanderlust Kitchen.


For the pasta salad:

  • 2 pkgs. House Foods Tofu Shirataki Spaghetti or Angel Hair
  • 1 zucchini
  • 1 cup grape tomatoes, halved
  • 1 cup chopped baby spinach leaves
  • ¾ cup quartered, marinated artichoke hearts
  • ¾ cup crumbled Feta cheese
  • ⅓ cup sliced red onion
  • 2 Tbsp. pine nuts

For the dressing:

  • 3 Tbsp. extra virgin olive oil
  • 2 Tbsp. red wine vinegar
  • ½ tsp. salt
  • ½ tsp. oregano
  • ¼ tsp. sugar
  • ¼ tsp. dried lemon peel
  • ¼ tsp. garlic powder
  • ¼ tsp. freshly ground black pepper


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