This is a fairly simple recipe that does not involve too many main ingredients. The pasta can be anything short and thick such as rotini, penne, shells, or anything you'd like. You may enjoy experimenting with a whole wheat or gluten-free pasta aswell. I'd recommend grabbing some vegan parmesan cheese if you can from a local health food store. It's relatively inexpensive and adds a nice extra element (and blends with the crumbled tofu) to this salad, but if you want to pass it over consider it an optional ingredient!
Pasta Salad (about 3-4 generous servings)
1/2 lb pasta
6 tablespoons olive oil
3 tablespoons red wine vinegar
2 tablespoonslemon juice
1/2 teaspoon salt
1/3 teaspoon ground black pepper
1 large tomato, diced
1 medium green pepper, thinly sliced
1/2 block firm tofu, crumbled
1/4 cup basil leaves, chopped
1/4 cup parsley, chopped
1/4 cup vegan parmesan cheese, grated (OPTIONAL)
1. Prepare a large saucepan with some salted water and bring to a boil, before added in the pasta. After pasta is well cooked, drain and rinse with cold water (and drain again). Set aside to slightly dry in a colander.
2. Whisk together wet ingredients with salt and pepper in small bowl and set side.
3. Combine vegetables, tofu, pasta, and optional vegan parmesan cheese in a large bowl. Add the dressing and then toss to mix well.
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