Mediterranean Pasta Salad
Prep time
Cook time
Total time
Serves: 4
  • 2 zucchini squashes, thinly sliced or 2 cups butternut squash, cubed
  • 1-2 tbsp grapeseed oil
  • ¼ cup red wine vinegar
  • ¼ cup extra virgin olive oil
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp freshly ground black pepper
  • ½ tsp red chili flakes
  • ½ tsp dried thyme
  • ½ tsp dried rosemary
  • ½ tsp salt
  • 1 12-oz package tofu, drained & cubed
  • 1 package Barilla Chickpea Rotini
  • ⅓ cup black olives, pitted & halved
  • ¼ cup sundried tomatoes, chopped
  • 1 vine ripened tomato, chopped
  • ¼ cup fresh basil, chiffonade or chopped
  1. Preheat oven to 350° and line a baking sheet with parchment or a silicone baking mat. Place the zucchini or butternut squash onto the baking sheet and toss with 1-2 tablespoons of grapeseed oil. Spread evenly over baking sheet, and roast for 30 minutes.
  2. In a medium mixing bowl, combine the red wine vinegar, extra virgin olive oil, basil, oregano, black pepper, chili flakes, thyme, rosemary, and salt. Whisk or stir well to combine.
  3. Add the cubed tofu to the bowl with the dressing and toss to coat. Set it aside on the counter or refrigerator to marinate while the squash cooks.
  4. To make the pasta: boil 4 quarts of salted water, add pasta and boil for 6-7 minutes for al dente pasta (I add 1-2 more minutes because I like a softer pasta). Drain well, then toss immediately with a drizzle of extra virgin olive oil. Spread it evenly over a baking sheet to cool until ready to use.
  5. Once the squash is roasted, transfer it to a large mixing or salad bowl, then add the pasta, tofu with its marinade/dressing, olives, sundried tomatoes, and raw tomatoes. Stir well to coat, and season to taste with salt if needed.
  6. Serve immediately or set it aside to cool and marinate more. Top with fresh basil before serving.
Recipe by Sweet Potato Soul by Jenné Claiborne at