Mouthwatering High Protein Pasta Salad with Tofu Recipe
This mouthwatering high protein pasta salad combines protein-rich tofu feta and chickpea rotini with fresh vegetables and a tangy, flavorful dressing, perfect for a satisfying and healthy meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Salad Ingredients
- 1/2 recipe tofu feta (cubed into 1/2-inch pieces)
- 3 servings protein pasta (I always use Banza chickpea rotini)
- 1 cucumber (diced into 1/2-inch pieces)
- 1/2 red onion
- 2 bell peppers (finely chopped into 1/4-inch pieces)
- 1.5 cups edamame
- 1/3 cup black olives
- 1 cup cherry tomatoes (halved)
- salt
- pepper
- basil
Dressing Ingredients
- 1.5 tbsp olive oil
- 1 tsp maple syrup
- 2.5 tbsp dijon mustard (I prefer Grey Poupon for a sharper kick)
- 2.5 tbsp red wine vinegar
- 1.5 tbsp italian seasoning
Instructions
- Prepare the tofu feta: Cube the tofu feta into 1/2-inch pieces.
- Cook the pasta: Cook 3 servings of protein pasta according to package instructions. Drain and let cool.
- Chop the vegetables: Dice the cucumber into 1/2-inch pieces, finely chop the bell peppers into 1/4-inch pieces, halve the cherry tomatoes, and slice the red onion.
- Mix salad ingredients: In a large bowl, combine the tofu feta, cooked pasta, cucumber, red onion, bell peppers, edamame, black olives, and cherry tomatoes. Season with salt, pepper, and basil to taste.
- Prepare the dressing: In a small bowl, whisk together the olive oil, maple syrup, dijon mustard, red wine vinegar, and italian seasoning.
- Toss the salad: Pour the dressing over the salad and toss gently to combine all ingredients well.
- Serve: Serve immediately or chill for enhanced flavor.
Notes
- Use Banza chickpea rotini for extra protein.
- Grey Poupon Dijon mustard gives a sharper kick to the dressing.
- Chilling the salad before serving enhances the flavor.