Vegan pasta summer salad
Spring/Summer

Vegan pasta summer salad

This vegan pasta summer salad could also be considered as a vegan version of the famous Caprese. In pasta salads, the quality of the ingredients is essential. Only durum wheat or ancient grains (Farro, Khamut, Buckwheat) for the pasta, so that it maintains its consistency after cooking. Organic tofu to fill up with vegetable proteins.

The caramelized onion is the key to this recipe full of goodness, nutritious and perfect as a meal on the go.

Vegan pasta summer salad: Ingredients

Serves 2

160 g (5 oz) short pasta

150 g (5 oz) natural organic tofu, cut into cubes

10/15 cherry or dates tomatoes

Pinch of sea salt

1 tsp fresh oregano leaves

5 basil leaves   

1 onion, sliced

1 tbsp raw coconut sugar

2 tbsp Extra virgin olive oil

1 tbsp balsamic vinegar cream

 

Vegan pasta summer salad: Method

  1. Cook the pasta al dente in boiling salted water.
  2. In a bowl, cook the tofu in boiling water for five minutes. Drain and pour into a bowl. Wash, dry, cut the tomatoes in half and pour them into the bowl with the tofu. Add the sea salt, oregano, basil and mix well.
  3. In a pan, cook the onion with a spoonful of olive oil, coconut sugar and balsamic vinegar cream to make it golden but crispy.
  4. Add the onion to the rest of the vegetables and season the pasta, adding the remaining tablespoon of oil.

Don’t miss:

Pasta with tomato sauce and green olives

Pasta alla Puttanesca

Cacio e Pepe pasta

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