This simple Balsamic Pasta Salad Recipe is made with balsamic vinaigrette, tri-color pasta, artichoke hearts, bell pepper, and marinated tofu. An easy, vegan friendly side dish for any cookout or barbecue!

I received free samples of Nasoya mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Nasoya, and am eligible to win prizes associated with the contest. I was not compensated for my time. Thanks for supporting the partners that keep Sinful Nutrition running!
I can't say that I've ever made a balsamic pasta salad with tofu before, but my, how the tables have turned. I'm always looking for more ways to add some plant-based power to my dishes, and having a tofu that is already pressed and seasoned, and ready to go like these new Toss'ables from Nasoya is SUPAH convenient. If you're not a tofu fan, you just haven't tried GOOD tofu yet. 🙂
What makes this balsamic pasta salad delicious and healthy
- tri-color bowtie pasta
- red beller pepper
- cherry tomatoes
- artichoke hearts
- red onion
- light balsamic vinaigrette
- Nasoya Balsamic Vinaigrette Toss’ables Tofu
- fresh basil
- salt and pepper
How to make this Balsamic Pasta Salad with Tofu
Start by cooking 1 pound of tri-color bowite pasta according to package instructions. Drain and cool for 5-10 minutes. While pasta is cooking, chop 1 red bell pepper, halve 1 pint of cherry tomatoes, drain 1 (15 ounce) can of artichoke hearts, and cut into quarters, and thinly slice 1 small red onion. Chop about 6 fresh basil leaves, or enough to make 2 tablespoons-worth.

In a large bowl, add drained and cooled pasta, bell pepper, tomato, artichokes, red onion, and 1 tablespoon of chopped basil. Mix with ½ cup of light balsamic vinaigrette, 1 (7 ounce) bag of Nasoya Balsamic Vinaigrette Toss'ables Tofu, and salt and pepper to taste. Add more vinaigrette if needed, top with remaining basil, and refrigerate at least 30 minutes before serving.

Pro Tips:
- If you can't find the Toss'ables Tofu, you can substitute with your favorite baked tofu cut into cubes.
- The longer the salad sits, the better the flavor! Best to make ahead of time.
FAQs
I can't find balsamic tofu! What do I do?
If you can't find the Toss'ables, you can substitute with regular tofu that has been baked. You can also bake it yourself with these helpful tips. To get extra balsamic flavor, try marinating it in the balsamic vinaigrette before baking.
How long does this pasta salad last?
If kept covered in the refrigerator, this salad should last up to 5 days.
Money-Saving Tips for this Balsamic Pasta Salad:
- Use store brands. Utilizing store brands for staples such as pasta and salt, and pepper can be less expensive without sacrificing flavor or quality.
- Buy in the can. Marinated artichoke hearts are delicious, but tend to be more expensive too. Purchase the unflavored type in the can, and add more flavor with the dressing instead.
more salad recipes:
BLT Panzanella Salad (vegetarian option)
Breakfast Salad with Blueberry Dijon Dressing
Did you make this recipe? Leave me a comment and a rating to let me know how it turned out!

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Balsamic Pasta Salad with Tofu
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
This simple Balsamic Pasta Salad Recipe is made with balsamic vinaigrette, tri-color pasta, artichoke hearts, bell pepper, and marinated tofu. An easy, vegan friendly side dish for any cookout or barbecue!
Ingredients
- 1 pound tri-color bowtie pasta
- 1 red beller pepper, chopped
- 1 pint cherry tomatoes, halved
- 1 (15 ounce) can artichoke hearts, quartered
- ½ small red onion, thinly sliced
- ½ cup - ⅔ cup light balsamic vinaigrette
- 1 (7 ounce) bag Nasoya Balsamic Vinaigrette Toss’ables Tofu
- 2 tablespoons chopped fresh basil
- ¼ teaspoon each salt and pepper
Instructions
- Cook pasta according to package directions. Drain, and let cool for 5 to 10 minutes.
- Add pasta and remaining ingredients to a large bowl, and toss to coat.
- Refrigerate at least 30 minutes or overnight before serving.
- Sprinkle with additional chopped basil, before serving.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Side Dish
- Method: Stove Top
- Cuisine: Italian
Nutrition
- Serving Size: 1 ½ cups
- Calories: 300
- Sugar: 8
- Sodium: 407
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 4
- Protein: 13
- Cholesterol: 0
Keywords: tofu, balsamic, pasta salad, side dish, summer, vegan, vegetarian
GiGi Eats
What a great looking salad, especially for the summer months!!! I could see so many people wolfing this down at a BBQ - perfect meal for the veggies! 🙂
Abbey Sharp
What a colourful salad! Love the crispy tofu addition!
★★★★★
Angela
This looks so good! I love all the fresh flavorful ingredients! Pinned it to make this weekend.
Brittany Poulson
Love the color in this - and it looks so flavorful and delicious! I do love a good pasta salad, but I do love potato salad, too! 😉
Kelly Jones
Wow great idea! Makes pasta salad a whole meal if need be on a busy summer night!
Becca Menke
I love Naysoya, yum!
Mindy
This looks so good!! Also - pasta salad, iced coffee, and any ice cream (although, being vegan has limited my options - probably the hardest thing about this lifestyle!).
★★★★★
Megan & Carlie
Have never tried tofu in pasta salad. Great idea!!
Lauren Harris-Pincus
I have to get my hands on that balsamic tofu for salads, pasta and wraps!!
Katey Davidson
I love that you added tofu! It's so versatile!
Katie Morford
Yum! My girls would love this!
★★★★★
Amanda
I love tofu and am always on the hunt for interesting recipes using it, this looks perfect!
★★★★★
Erin Palinski-Wade
Im always looking for more plant-based salad ideas. This combo looks so delicious!
★★★★★