The following post was originally featured on Kath Eats Real Food and written by Kath Younger| who is part of POPSUGAR Select Fitness.
I am super excited to share this recipe with you today! I’m sure you know this| but my recipes are not set up with props in a light box or taken to an office the next day. They are me cooking for real in my kitchen| and we eat everything I make. This summery pasta salad is a perfect example of a dinner I made up on the fly that turned out so great I had to share a recipe. If I have a hunch that a recipe might turn out| I take lots of notes. Sometimes they get trashed. Not this one!
When I started cooking I wasn’t sure if I was going to make a hot pasta dish or a cool pasta salad. Although this recipe could go either way| I like it as a chilled pasta salad the best. And it’s perfect for picnic season!
The dressing is super creamy thanks to Greek yogurt. There’s no mayo involved. Fat comes from olive oil| but a little healthy fat goes a long way here. I used herby Twin Oaks tofu| but you could use plain tofu| or chicken| or shrimp| or salmon and all would be great! Just use the same cooking technique to keep the flavors on par.
Fusilli is one of my favorite pasta shapes| especially for pasta salads. I used whole wheat pasta for max nutrition.
Leafy greens came in the form of fresh spinach from our farmer’s market| but baby spinach or even chopped kale would work fine here too. The hot pasta helps wilt the greens just a bit. I’m planning to make this dressing for a regular salad soon. Yogurt-based dressings are my new favorite| and don’t forget the fresh basil! It’s a key ingredient that brings the sweet taste of Summertime.
4 cups dry fusilli (about half a box)1 pound extra firm tofu2 tablespoons olive oil1 teaspoon smoked paprika3 cups chopped spinach1 cup sliced cherry tomatoes3 tablespoons fresh basil| chiffonade
For the dressing1/3 cup Greek yogurt2 tablespoons olive oil1/4 teaspoon smoked paprika1 teaspoon Dijon mustard3 pinches kosher salt