Print
Balsamic Pasta Salad with Tofu in Glass Bowl

Balsamic Pasta Salad with Tofu


  • Author: Emily Cooper, RDN
  • Prep Time: 10 min
  • Cook Time: 10 min
  • 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!


Scale

Ingredients

  • 1 pound tri-color bowtie pasta
  • 1 red beller pepper, chopped
  • 1 pint cherry tomatoes, halved
  • 1 (15 ounce) can artichoke hearts, quartered
  • 1/2 small red onion, thinly sliced
  • 1/2 cup – 2/3 cup light balsamic vinaigrette
  • 1 (7 ounce) bag Nasoya Balsamic Vinaigrette Toss’ables Tofu
  • 2 tablespoons chopped fresh basil
  • 1/4 teaspoon each salt and pepper

 


Instructions

  1. Cook pasta according to package directions. Drain, and let cool for 5 to 10 minutes.
  2. Add pasta and remaining ingredients to a large bowl, and toss to coat.
  3. Refrigerate at least 30 minutes or overnight before serving.
  4. Sprinkle with additional chopped basil, before serving.

  • Category: Side Dish
  • Method: Stove Top
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 1/2 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