Description
A refreshing and nutritious vegan pasta salad loaded with veggies and flavored with a light dressing.
Ingredients
Scale
- 16 oz (450g) firm tofu, water-packed
- ½ cup (120ml) olive oil, extra virgin
- ¼ cup (60ml) lemon juice, fresh squeezed
- 21/2 teaspoon (10g) sea salt
- 11/2 teaspoon (1g) dried basil
- ½1/2 teaspoon (1g) Spike or Mrs. Dash
- ½1/2 teaspoon (1g) dried oregano
- 1 can (15 oz/425g) black olives, drained
- 16 oz (450g) rotini, multi-colored
- 1 ½ cups (225g) grape tomatoes
- 1 ½ cups (225g) English cucumber, diced
- 1 pinch cayenne pepper
Instructions
- Cook Your Pasta: Start by cooking your favorite pasta until it is just al dente. You will know it is done when it has a slight bite and the kitchen smells inviting. Be careful not to walk away, as it can turn mushy quickly!
- Drain & Cool: After cooking, drain your pasta but do not rinse it. Spread it on a tray to cool, which helps avoid stickiness. Watching it dry off is a good sign that you are on the right track for a successful salad. If it clumps, then it is harder to mix later!
- Chop Fresh Veggies: While your pasta cools, chop up fresh broccoli and slice some cucumbers.
- Add Blueberries: Once the veggies are chopped, toss in some fresh blueberries.
- Mix Ingredients Gently: In a large bowl, combine the cooled pasta, veggies, and blueberries. Gently stir everything until it is evenly distributed.
- Dress It Up: Now, drizzle your favorite dressing over the salad. Aim for a light coating to keep it refreshing.
- Let It Marinate: Allow your salad to sit for a bit so the flavors can mingle.
- Add Cucumbers Last: When you are ready to serve, add the sliced cucumbers to keep them crisp.
Notes
- Refrigerate in an airtight container for up to five days. If prepping for lunches, keep cucumbers separate until ready to eat.
- Avoid rinsing your pasta to maintain its texture. Spread the pasta out on a baking tray to cool faster. For added flavor, consider mixing in roasted vegetables. If cucumbers become mushy too fast, keep them separate and add right before serving.
- This dish is typically served cold or at room temperature, so reheating is not necessary.
- Serve with crusty bread for a complete meal. Pair with a side of vegan garlic bread. Garnish with fresh herbs for added flavor.
- Substitute quinoa for pasta to make it gluten-free. Mix in some fresh spinach or arugula for added greens. Add roasted vegetables for extra flavor.
- Ensure to select fresh, firm tofu and ripe blueberries for the best texture and flavor. If tofu is not preferred, chickpeas or tempeh can be used as alternatives.
Nutrition
- Serving Size: 1 serving
- Calories: 305
- Sugar: 2g
- Sodium: 898mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 8g