Tucking in to a bowlful of Pasta and Tofu as a salad for the sunday brunch is blissful. An easy breezy preparation, it is light on stomach and very filling.This simple dish suits my lazy sundays and the best part is my kids love it too ! The only cooking here is the pasta that needs to be well done but not overtly mushy. I had refrigerated the pasta & tofu for a good 30 minutes before dressing them up.The dressing for the salad is a tasteful blend of lemon juice,garlic, pepper, olive oil and a spoonful of mayonnaise.You can add few olives to make the salad more interesting.
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Nutty Tofu and Shell Pasta Salad
- Total Time: 35 minutes
- Yield: 2-3 servings 1x
Description
This Nutty Tofu and Shell Pasta Salad is a refreshing and filling dish, perfect for a lazy Sunday brunch. With a creamy lemon-garlic dressing, it’s a delightful blend of textures and flavors.
Ingredients
- 1 large cup shell pasta, cooked
- 1/2 cup (120 ml) tofu, cut into bite-sized cubes
- A fistful of walnuts and pistachios, roughly chopped
- A few sprigs of fresh mint leaves
- 1 tbsp eggless mayonnaise
- 1 tbsp (15 ml) olive oil
- 1 tbsp (15 ml) lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
- Optional: A few olives, sliced
Instructions
- Cook the shell pasta according to the package instructions until al dente. Drain well and set aside to cool.
- In a large bowl, combine the cooked pasta, tofu cubes, chopped walnuts and pistachios, and fresh mint leaves. Toss gently to mix.
- Refrigerate the pasta and tofu mixture for at least 30 minutes to allow the flavors to meld.
- In a small bowl, whisk together the eggless mayonnaise, olive oil, lemon juice, minced garlic, salt, and pepper to create the dressing.
- Pour the dressing over the chilled pasta and tofu mixture. Toss gently to coat all ingredients evenly.
- If desired, add a few sliced olives for extra flavor and interest.
- Serve immediately or refrigerate for up to an hour before serving for a more chilled salad.
Notes
- Refrigerating the pasta and tofu before dressing helps the flavors meld better.
- You can substitute regular mayonnaise if eggless is not a concern.
- Adding olives can enhance the Mediterranean flavor profile.
- This salad is best served chilled.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Salad
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2
- Sodium: 300
- Fat: 18
- Carbohydrates: 40
- Fiber: 4
- Protein: 12
- Cholesterol: 0
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Frequently Asked Questions
Why refrigerate the pasta and tofu before adding the dressing?
Both the article and the notes explain that chilling the pasta and tofu for at least 30 minutes before dressing allows the flavors to meld and ensures the salad is properly cold when served. Adding dressing to warm pasta makes it absorb unevenly and can wilt the other ingredients.
Can I use regular mayonnaise instead of eggless?
Yes — the notes say to substitute regular mayonnaise if eggless is not a concern for you. The rest of the dressing (1 tbsp olive oil, 1 tbsp lemon juice, 1 minced garlic clove, salt and pepper) stays the same. 
