This salad is an adaptation on the popular Greek salad but has a bit more texture from the addition of pasta.

2 cups cooked pasta such as macaroni, penne, radiatore, or your favourite shape.

1 cucumber, cubed

2 scallions (spring onions) chopped

½ cup olives, pitted

1 tomato, cubed

2 tablespoons olive oil

1 tablespoon balsamic vinegar

1 tablespoon fresh or dried oregano

1 tablespoon fresh basil leaves, chopped

1 tabespoon nutritional yeast 

Salt and pepper to taste

Make sure pasta has been well drained and has time to cool before making the salad.

Add all ingredients to a salad bowl and toss gently, making sure that the dried ingredients are well distributed throughout. For an extra kick of flavour, serve on a bed of fresh arugula.