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
Units
Scale
- 1 large cup shell pasta, cooked
- 1/2 cup tofu, cut into bite-sized cubes
- A fistful of walnuts and pistachios, roughly chopped
- A few sprigs of fresh mint leaves
- 1 tablespoon eggless mayonnaise
- 1 tablespoon olive oil
- 1 tablespoon 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: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2
- Sodium: 300
- Fat: 18
- Carbohydrates: 40
- Fiber: 4
- Protein: 12
- Cholesterol: 0