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    Home » Recipes » Tofu and Tempeh Recipes

    Pasta Salad with Roasted Red Peppers and Tofu "Feta"

    Published: May 3, 2014 · Updated: Apr 6, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    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.
    5 from 1 vote
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    Course: Pasta salad
    Cuisine: Vegan / Healthy
    Diet: Vegan, Vegetarian
    Keyword: vegan pasta salad
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes
    Servings: 6
    Calories: 224kcal
    Author: Veg Kitchen

    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
    US Customary - Metric

    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.

    Nutrition

    Calories: 224kcal | Carbohydrates: 37g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 399mg | Potassium: 320mg | Fiber: 4g | Sugar: 5g | Vitamin A: 930IU | Vitamin C: 33mg | Calcium: 44mg | Iron: 2mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

    Pasta Salad with Roasted Peppers and Tofu "Feta"

    Pasta Salad with Roasted Peppers and Tofu "Feta" recipe

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    Reader Interactions

    Comments

    1. Mary Costello says

      March 07, 2014 at 2:23 pm

      Are the roasted red peppers packed in water or oil?

    2. Nava says

      March 07, 2014 at 2:24 pm

      Mary, most jarred roasted peppers are not packed in oil. Check the label if that's a concern for you!

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