Light and refreshing, this quick and easy pasta salad is topped with a homemade Italian style lemon-olive oil dressing! Chock full of healthy veggies and protein rich tofu cubes, it's an all-around favorite for picnics, lunches, and potlucks!
Cook multicolored rotini in salted water according to directions. Drain and allow to cool to at least room temp.
Whisk seasonings, olive oil, and lemon juice together in the bottom of a large bowl.
Drain and squeeze tofu gently to remove most of the liquid. Cube into ½ inch pieces.
Add cubed tofu, drained olives, and cooled pasta to bowl and mix gently to coat with dressing. (If not immediately serving, place mixture into the refrigerator to marinate for a couple of hours or overnight.)
Just before serving add tomatoes, diced cucumber, and slivered onion. Toss and taste test for tang and saltiness. Adjust according to taste! Enjoy!
How long does this pasta salad keep?
This pasta salad will keep in the refrigerator for up to five days. The cucumber pieces will, however, gradually become softer. If you are making this salad for week-long lunch box prep, chop the cucumbers and keep them on the side, adding them just before eating to keep the crunch!
Expert Cooking Tips:
Avoid rinsing your pasta, simply drain and cool before using. (Not rinsing your pasta helps the dressing stick to the pasta better!) In a hurry? Spread the pasta out on a baking tray to cool faster, even stick it in the refrigerator for a few minutes if needed. Hot pasta won't harm the tofu or dressing, but you don't want to wilt your fresh veggies!