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Mediterranean Pasta Salad

large white bowl of mediterranean pasta salad garnished with fresh basil on grey background
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★★★★★

5 from 7 reviews

This Mediterranean-Inspired Pasta Salad is packed with sun-dried tomatoes, olives, artichoke hearts, marinated tofu, and a zippy lemon dressing! Vegan & GF

Ingredients

Scale

For the Marinated Tofu & Dressing:

  • 8 ounces (225 g) super firm or pressed tofu, cut into 1/2″ cubes
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon dijon mustard
  • Juice of 1 medium lemon (I used a Meyer lemon)
  • 1 clove of garlic, finely minced
  • 1/2 teaspoon dried oregano (or sub 1 tablespoon fresh)
  • 1/2 teaspoon salt, plus more to taste
  • Black pepper, to taste

For the Pasta Salad:

  • 8 ounces (225 g) gluten-free rotini (or sub another pasta of your liking)
  • 8.5 ounces (240 g) canned quartered artichoke hearts, drained*
  • 1 cup (165 g) sliced persian cucumbers; about 2
  • 1/3 cup (55 g) kalamata olives, sliced in half
  • 1/4 packed cup (45 g) sun-dried tomatoes in oil, sliced*
  • 1/2 cup (10 g) fresh basil, roughly chopped or left whole

Instructions

  1. Prep the Tofu: add the oil, mustard, lemon juice, garlic, oregano, salt, and black pepper to a medium bowl and whisk well. Transfer the tofu to the bowl and use a spatula to gently fold the tofu into the marinade, until every piece is coated. Let sit at room temperature for at least 20 minutes while you prepare the pasta, or transfer to a sealable container and store in the fridge for up to 24 hours for a more pronounced flavor.
  2. Cook the pasta: bring a large pot of salted water to a boil; add the pasta to the pot and cook until al dente, according to the package instructions. Drain the pasta and carefully rinse with cold water, until it comes to room temperature.
  3. Prep the Salad: while the pasta is cooking, prepare the remaining salad ingredients. Transfer the cooled pasta to a large mixing bowl along with all of the tofu (include the marinade – this is the dressing), artichoke hearts, cucumber, olives, and sun-dried tomato. Fold everything together until the dressing is evenly distributed. Season with additional salt and pepper to taste, if necessary.
  4. Serve: top with fresh basil, then serve as-is. You can also place the salad in the fridge for 15-30 minutes before serving, to further chill the dish and allow the flavors to combine. Leftovers can be kept in the fridge for up to three days.

Notes

  • Artichoke hearts and kalamata olives are typically packed in oil or brine; you can use either for this recipe. Sun-dried tomatoes can also be found dehydrated; if you are using dried tomatoes, soak them in hot water for at least 10 minutes before slicing.
  • Prep in Advance: if you are bringing this recipe to a party I suggest prepping the salad as-is with the exception of the cucumbers. Add those in at the last minute so they stay nice and crunchy!
  • Oil-Free: Olive oil adds flavor to this dish and helps the dressing adhere to the ingredients. If you follow a strict oil free diet you can leave it out or substitute with cashew cream or tahini. I personally recommend making the salad as-is, as all of these options will drastically change the final flavor of the dish.

Keywords: vegan pasta salad, vegan greek pasta salad, vegan tofu pasta salad, mediterranean pasta salad, vegan italian pasta salad, pasta salad with tofu

Find it online: https://frommybowl.com/mediterranean-pasta-salad/