Description
A refreshing and nutritious plant-based pasta salad featuring tofu.
Ingredients
Scale
- 8 oz pasta
- 1 cup firm tofu, cubed
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup bell pepper, chopped
- 1/4 cup red onion, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions.
- Drain and rinse the pasta under cold water.
- In a large bowl, combine pasta, tofu, tomatoes, cucumber, bell pepper, red onion, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Use whole grain or gluten-free pasta for a healthier option.
- Feel free to add your favorite vegetables.
- This salad can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Plant-Based Pasta Salad, Tofu Salad, Vegan Pasta Salad