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balsamic pasta salad

Summer Fresh Balsamic Herb Vegan Pasta Salad

  • Author: Liv B
  • Total Time: 35 minutes
  • Yield: 3-4 servings


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:

  • 1/4 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



  1. Toss tofu with cornstarch to coat.
  2. 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.
  3. Add the bbq sauce and stir to coat. Set aside.
  4. Meanwhile, boil pasta according to package directions. Drain and set aside.
  5. In a small jar, shake together all dressing ingredients. Set aside.
  6. 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

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