Pasta salads are the ultimate comfort food – perfect for family gatherings, picnics, or just a mid-week dinner. This Pasta Salad with Pesto-Tofu-Yogurt Sauce combines the richness of pesto, the creaminess of tofu and yogurt, and the crunchiness of veggies to offer a culinary experience that’s both comforting and intriguing.
About the Dish
Pasta salad, as a concept, has been around for a long time, coming into popularity in the United States during the mid-20th century. This dish takes its inspiration from a variety of cuisines, combining Mediterranean elements like olives and dry tomatoes with a distinctly Italian pesto and a sauce that has an almost Greek yogurt-like tang. The tofu adds a creaminess that melds everything together.
Tips Before You Start
- Quality of Ingredients: Opt for the best quality olives and sun-dried tomatoes you can find. The same goes for the pesto sauce—homemade is great, but if you don’t have the time, find a reputable brand.
- Pasta Type: Orichetti pasta holds the sauce well but feel free to swap it with fusilli, penne, or farfalle.
- Toasting Pine Nuts: Keep an eye on them while toasting. Pine nuts can go from perfectly toasted to burnt in a matter of seconds.
- Chilling Time: Don’t skip the 30-minute chilling time; it allows the flavors to meld together.
How To Make Pasta Salad with Pesto-Tofu-Yogurt Sauce
Step 1. Cook Pasta: Boil Orichetti pasta as per package instructions until al dente. Drain and cool.
Step 2. Toast Pine Nuts: In a dry skillet, toast pine nuts over medium heat until golden. Set aside.
Step 3. Prep Veggies: Finely chop the onion, halve the olives, and chop the dry tomatoes.
Step 4. Make Sauce: In a blender, combine pesto, tofu, and yogurt. Blend until smooth.
Step 5. Assemble: In a large bowl, combine the cooked pasta, crumbled feta, olives, rocket, dry tomatoes, and onion.
Step 6. Mix: Stir in the sauce and toasted pine nuts until well combined.
Step 7. Chill & Serve: Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
How to Serve
Serve the pasta salad chilled, as a side dish or even as a main course if you’re in the mood for something light yet satisfying. It pairs well with grilled vegetables or a simple piece of bread.
Pasta Salad with Pesto-Yogurt Sauce
Equipment
- Large pot for boiling pasta
- Skillet for toasting pine nuts
- Blender for sauce
- Large mixing bowl
Ingredients
- 300 g (10.5 oz) Orichetti pasta
- 150 g (5.3 oz) Vegan Feta crumbled
- 150 g (5.3 oz) Olives, pitted and halved
- 60 g (2.1 oz) Rocket (arugula)
- 75 g (2.6 oz) Dry (sun-dried) tomatoes chopped
- 150 g (5.3 oz) finely chopped onion
- 35 g (1.2 oz) toasted Pine nuts
- 120 ml (4 fl oz) Pesto sauce
- 100 g (3.5 oz) silken or soft Tofu
- 120 ml (4 fl oz) Plant-based Yogurt
Instructions
- Prep and Boil: Start by bringing a large pot of salted water to a boil. Add the Orichetti pasta and cook according to package instructions until al dente.
- Toast the Pine Nuts: While the pasta is boiling, toast the pine nuts in a dry skillet over medium heat until golden. Set aside.
- Drain and Cool Pasta: Once the pasta is cooked, drain it and let it cool to room temperature.
- Prep the Veggies: In the meantime, chop the onion, halve the olives, and chop the dry tomatoes. Crumble the feta cheese if it’s not pre-crumbled.
- Blend the Sauce: In a blender, combine the pesto sauce, tofu, and yogurt. Blend until smooth.
- Assemble and Mix: In a large bowl, combine the cooled pasta, crumbled feta, chopped onion, halved olives, chopped dry tomatoes, and rocket (arugula). Stir in the blended sauce and toasted pine nuts until all ingredients are well-coated.
- Chill Time: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve: After chilling, give the salad a quick stir to redistribute the sauce and serve.
Notes
And there you have it—a pasta salad that’s not just a sidekick, but a main event in its own right. Give it a shot; you won’t be disappointed.
This is a delish! Can’t wait to make it!