Bring This Tasty Vegan Pasta Salad to Your Next BBQ

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.

Smoky Tofu Pasta Salad

From Kath Eats Real Food

Smoky Tofu Pasta Salad

Smoky Tofu Pasta Salad Recipe


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