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.