This tasty vegan pasta salad featuring roasted peppers, fresh tomatoes, and tofu "feta" is great for parties, potlucks, and barbecues, or just as a change of pace companion to veggie burgers, soups, and green veggies. Photos by Evan Atlas.
Pasta Salad with Roasted Red Peppers and Tofu "Feta"
This tasty vegan pasta salad featuring roasted peppers, fresh tomatoes, and tofu "feta" is great for parties, potlucks, and barbecues, or just as a change of pace companion to veggie burgers, soups, and green veggies.
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Servings: 6
Ingredients
- 8 to 10 ounces rotini farfalle, or other short chunky pasta shape
- 6- ounce jar roasted red peppers with a little liquid
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons white balsamic or white wine vinegar
- 1 teaspoon dried oregano
- 1 recipe tofu "feta" crumbled
- 1 cup steamed fresh or frozen green peas
- 2 medium firm ripe tomatoes, diced
- 2 scallions finely chopped
- ¼ to ½ cup chopped fresh parsley to taste
- Salt and freshly ground black pepper to taste
Instructions
- Cook the pasta in plenty of rapidly simmering water until al dente. Drain and rinse until cool, then drain well again.
- Meanwhile, drain a little of the the liquid from the red peppers into a small bowl. Combine it with the oil, vinegar, and oregano, and stir together to make the dressing. Thinly slice the red peppers.
- Combine the cooked pasta in a large serving bowl with the red pepper strips, "feta," peas, tomatoes, scallions, and parsley.
- Pour in the dressing and toss well. Season to taste with salt and pepper, and toss again. Serve at once.
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- Here are more pasta salad recipes.
Mary Costello says
Are the roasted red peppers packed in water or oil?
Nava says
Mary, most jarred roasted peppers are not packed in oil. Check the label if that's a concern for you!