Description
A refreshing low FODMAP cucumber dill pasta salad, infused with the flavors of tofu feta.
Ingredients
Scale
- 2 cups (200g) gluten-free rotini pasta
- 1/4 cup (60ml) FODY Garlic Infused Oil (or extra virgin olive oil)
- 3 tablespoons (45ml) apple cider vinegar
- 1 tablespoon (15g) Dijon mustard
- 1/41/2 teaspoon salt
- 1/41/2 teaspoon ground black pepper
- 2 cups (300g) chopped cucumber
- 1 1/2 cups (225g) halved cherry or grape tomatoes
- 2 tablespoons (8g) fresh chopped parsley
- 2 scallions, green parts only, sliced
- 1 tablespoon dried dill
- 1 recipe Tofu Feta
Instructions
- Cook & Rinse Pasta: Start by cooking the gluten-free rotini pasta until al dente, keeping an eye on it to prevent overcooking. Once ready, drain and rinse under cold water until cool to the touch. This step stops the cooking process and prevents mushiness.
- Prepare Tofu Feta: Crumble the firm tofu into a small bowl, creating pieces resembling feta. Add olive oil, lemon juice, dill, and salt. Mix well until you achieve a creamy texture. If the mixture feels too dry, add a bit more liquid until you reach the desired consistency.
- Chop & Mix Veggies: Chop the cucumbers, cherry or grape tomatoes, and scallions into bite-size pieces. Toss them into a large bowl, ensuring even distribution for a colorful salad. If cut too small, the veggies may lose their crunch.
- Combine Ingredients Carefully: Add the cooled pasta and prepared tofu feta to the bowl with the chopped veggies. Gently stir everything together until well combined. The pasta and tofu should be well coated with the mix for a cohesive dish. Avoid over-mixing, as this will break down the tofu too much.
- Dress & Chill Salad: Drizzle in the apple cider vinegar and sprinkle ground black pepper over the salad. Toss well to infuse the salad with flavor and allow it to chill in the refrigerator for at least 15 minutes. This resting time allows the flavors to mingle.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, rinse the pasta with cold water immediately after draining to prevent it from becoming mushy.
- Use firm tofu in the Tofu Feta recipe to avoid crumbling and dryness. Adjust liquids if necessary for moisture.
- If the salad tastes bland, add a splash more vinegar or a little extra salt to enhance the flavor profile. Fresh herbs significantly improve the overall taste compared to dried options.
- When preparing the salad in advance, mix the dressing separately and combine it just before serving for freshness.
- This salad is best served cold and does not require reheating. Enjoy it chilled.
- Serve chilled as a refreshing side dish. It pairs well with grilled proteins like chicken or tuna. Consider adding a sprinkle of fresh herbs before serving for extra flavor.
- Add olives for a briny flavor boost.
- Incorporate roasted bell peppers for additional sweetness.
- Swap out cucumbers for zucchini for a different texture.
- For a non-vegan variant, substitute the Tofu Feta with real feta cheese.
- When choosing gluten-free pasta, check the options available to ensure they meet dietary needs.
Nutrition
- Serving Size: 1 serving
- Calories: 0
- Sugar: 0
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 0
- Cholesterol: 0