Tofu Pasta Salad

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From the Vitality Food Feature ‘SUMMER PASTA SALADS‘.

The bite of watercress, the tang of Dijon, the sweetness of honey blended into a creamy dressing. A perfect pasta salad. (Serves 4 to 6)


  • 4 cups dried organic brown rice rotini
  • 10 cups water
  • pinch of salt
  • 1/2 large red onion, sliced into thin crescents
  • 1 bunch watercress, rinsed, drained and chopped, divided
  • 1 yellow bell pepper, seeded & cut into thin slivers 1-inch long
  • Dressing:
  • 1/2 cup chopped watercress
  • 1 large clove garlic
  • 2 tsp Dijon mustard
  • 1 Tbsp lemon juice
  • 2 tsp honey
  • salt & pepper to taste
  • 1/2 cup plain soy milk
  • 1/2 cup olive or sunflower oil
  • 1 block firm tofu, pressed & drained

1) Bring salted water to a full boil in a large pot. Add pasta, stirring, and boil until pasta is just tender, about 17 minutes. Drain pasta and rinse immediately in cold water to stop the cooking and rinse off the rice starch; then drain off all the water, shaking well. Toss cooked pasta with chopped vegetables (set aside 1/2 cup watercress for the dressing) in a large bowl.

2) To make the dressing, process watercress and garlic with mustard and lemon juice in a blender or food processor until minced. Add honey, salt & pepper, and soy milk. With blender running, trickle in oil in a steady stream until dressing is thick. Add to pasta and stir well to coat.

3) Cut tofu into 1/2-inch cubes, and gently stir it into the pasta and dressing. Serve at room temperature. Store covered in fridge.

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