Pasta and Tofu Salad

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This simple pasta salad is reminiscent of a retro favorite, tuna-noodle salad, with baked or firm herbed tofu standing in. It’s a pasta salad that’s welcome all year round, not just during summer months. In addition, once you have your noodles cooked, this takes hardly more time to make for lunch than a sandwich, and packs up really well as a portable lunch. Serve with cherry tomatoes and carrot sticks (or baby carrots) on the side. Photos by Rachael Braun.

Serves: 6

  • 8 ounces pasta, any small shape (twists or small shells work well;
    of course, you can use your favorite gluten-free pasta,too)
  • 8-ounce package baked tofu, 8 ounces extra-firm herb-flavored
    tofu, or homemade Baked Tofu Teriyaki, finely diced
  • 2 large celery stalks, finely diced
  • 1/3 cup chopped black olives
  • 2 scallions, green parts only, thinly sliced, optional
  • 1/2 cup vegan mayonnaise or Cashew Cream
  • 1 teaspoon yellow mustard
  • Salt and freshly ground pepper to taste

Cook the pasta according to package directions until al dente. Rinse under cold running water until the pasta cools. Drain and transfer to a serving container.

Combine the pasta with the remaining ingredients and toss well. Cover and refrigerate until needed or serve at once.

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