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Mediterranean Pasta Salad
This easy Mediterranean Pasta Salad is a vibrant, flavor-packed dish perfect for warm-weather days! Made with marinated tofu, roasted veggies, herbs, fusilli pasta, sundried tomatoes, and olives, each bite will transport you to the Mediterranean while being nutritious and plant-based!
Servings: 4
Ingredients
Marinated Tofu
- 1/4 cup red wine vinegar
- 1/4 cup extra virgin olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp freshly ground black pepper
- 1/2 tsp red pepper flakes
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp salt
- 1 14-ounce package tofu pressed, drained, and cut into 1/2-inch cubes
Roasted Vegetables
- 2 zucchini thinly sliced; or 2 cups butternut squash, cubed
- 1 tbsp avocado oil or extra virgin olive oil
Pasta Salad
- 8 oz fusilli pasta or other short pasta
- 1 tbsp extra virgin olive oil
- 1/3 cup green olives pitted & halved, or black olives
- 1/4 cup sundried tomatoes drained if packed in oil, diced
- 1 vine-ripened tomato diced
- 1/4 cup fresh basil chopped or thinly sliced
Instructions
- Combine the red wine vinegar, extra virgin olive oil, basil, oregano, black pepper, chili flakes, thyme, rosemary, and salt in a medium mixing bowl. Whisk or stir well to combine.
- 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 you prepare the other ingredients. If you have the time, marinate the tofu overnight in the refrigerator if you have the time.
- Preheat oven to 350°F and line a baking sheet with parchment or a silicone baking mat. Place the zucchini or butternut squash on the baking sheet and toss with 1-2 tablespoons of avocado or olive oil. Spread the vegetables out evenly and roast for 30 minutes.
- Cook the pasta in heavily salted water according to the package instructions. Drain the cooked pasta, then toss immediately with a drizzle of extra virgin olive oil. Spread it evenly on a baking sheet to cool until ready to use.
- Once the squash is roasted, transfer it to a large mixing or salad bowl, then add the pasta, tofu with its marinade, olives, sundried tomatoes, and raw tomatoes. Stir well to coat, and season to taste with salt if needed.
- Serve immediately or set it aside to cool and marinate more. Top with fresh basil before serving.
Notes
Storage Directions
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Consider storing the fresh herbs and veggies separately, as they may wilt, and adding them to the salad just before serving.
Recipe Pro-Tips
- Thoroughly press the tofu. Make sure to press the tofu well to remove excess water before marinating. This helps the tofu better absorb the marinade and achieve a firmer texture. Use a tofu press or wrap it in a clean kitchen towel, place a heavy object on top, and let it rest for at least 15 minutes.
- Marinate the tofu overnight. The longer the tofu soaks in the marinade, the more flavorful it will become, giving it maximum flavor.
- If possible, use fresh herbs. Fresh herbs can significantly enhance the flavor of the vegan pasta salad recipe. If you find them fresh, use them instead of dried, and triple the quantity of the dried herbs listed in the recipe.
- Cook pasta al dente. Follow the package instructions to cook the pasta in heavily salted water until just al dente, so it has a firm, biteable texture. This helps the noodles absorb more of the dressing and have the best texture in the salad.
- Completely cook the pasta. Allow the cooked pasta to cool completely before mixing it with the other ingredients. This prevents the salad from becoming mushy and helps meld the flavors.
- Customize the veggies. Feel free to switch up the roasted veggie of choice depending on what is in season. Great alternatives are bell peppers, mushrooms, and eggplant. Or, use a combination of different veggies.