Description
This Vegan Pasta Salad is the perfect recipe for all of your spring and summer picnics, BBQs, and weeknight dinners. Toss together with your favourite pasta, fresh summer veggies and the perfect homemade balsamic herb vinaigrette. Nothing is better on warm summer nights!Â
Ingredients
For the Salad:
- 1 block (350g) firm tofu, pressed and ripped into chunks
- 2 tbsp corn starch
- 2 tbsp oil
- 2 cloves of garlic, minced
- 1 shallot, thinly chopped
- 2 tbsp bbq sauce
- 1/2 cup chopped asparagus or other veggie of choice like zucchini, bell pepper)
- 200g small shape pasta
- 1 tomato, diced
- 2 cups spinach, chopped
- 1/3 cup vegan cheese shreds
Balsamic Herb Dressing:
- 1/4Â cup olive oil
- 3 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 1 tbsp lemon juice
- 2 tbsp finely chopped fresh basil
- 1 tbsp finely chopped fresh parsley
- 1 tbsp finely chopped fresh dill
- 1/4 tsp salt
- black pepper
Instructions
- Toss tofu with cornstarch to coat.
- Heat a frying pan on medium high heat and add oil, garlic, shallots, asparagus and tofu. Cook, stirring occasionally, until tofu is golden brown and crisp.
- Add the bbq sauce and stir to coat. Set aside.
- Meanwhile, boil pasta according to package directions. Drain and set aside.
- In a small jar, shake together all dressing ingredients. Set aside.
- To a large bowl, add spinach, tomato, pasta, tofu mixture and cheese. Pour dressing overtop and mix to combine. Serve.
- *Store leftovers in an airtight container in the fridge up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes