Vegan Pasta Salad with Corn and Tomatoes
This Vegan Pasta Salad with Corn and Tomatoes has all the goods, with bright colors and flavors that is sure to be a summer favorite. Plus, it's a super satisfying meal that comes together quickly!
Servings: 5 people
Ingredients
- 1/2 lb. farfalle or your favorite pasta
- 1.5 cups finely chopped red cabbage
- 1 pint cherry tomatoes sliced
- 2 cups corn
- 12 oz. super firm tofu cut in small dice
- 1/2 cup finely chopped red onion use less if desired
- 1/3 cup packed finely chopped herbs (used parsley)
Tofu Marinade: (whisk together)
- Juice of 1/2 lemon
- 2 tsp olive oil
- 2 tsp whole grain mustard or dijon
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- Dash of ground thyme
Dressing: (whisk together)
- 1/3 cup olive oil
- Juice and zest of 1 lemon
- 2 tbsp vinegar
- 1 tsp kosher salt
- 3/4 tsp pepper
- 1 tbsp dijon mustard
- 1 tsp dried oregano
- 1 tbsp za'atar seasoning optional but highly recommended; can sub with Italian seasoning or dried basil
Instructions
- Prepare the tofu marinade, add tofu cubes, toss very gently to coat. Refrigerate for at least 15 min but the longer the better (such as a few hours).
- Cook pasta in salted water until al dente. While waiting for water to boil and pasta to cook, whisk together the dressing and chop the other ingredients.
- When pasta is cooked, drain well and add to a large mixing bowl. Let cool for 5 minutes, stirring every couple min to release heat.
- While pasta is still warm, add the dressing and all ingredients, except fresh herbs and the marinated tofu. Stir well. When pasta is cooled, mix in the fresh herbs and the tofu, including some of the reserved marinade liquid as desired.
- Just prior to serving, stir through some additional lemon juice (1/4 of a lemon) and also kosher salt and more pepper if desired.