Creamy Smoked Tofu and Olive Pasta Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side
Serves: 5-6 sides
Ingredients
  • 6 oz whole wheat elbow pasta
  • 8 oz block smoked tofu, diced
  • 15 oz can three bean blend (pinto, black and kidney beans)
  • ⅓ cup each: black olives and green olives, sliced (or to taste)
Lemon Caper Dressing
  • ½ cup mayo (vegan mayo if desired)
  • 3 TBS fresh squeezed lemon juice (about 1 small lemon)
  • 3 TBS capers, minced
  • 1 TBS caper brine (from the caper jar)
  • ¼ tsp each: garlic powder and black pepper
Instructions
  1. Cook the pasta according to package directions. Cold shock by rinsing with cold water and set aside.
  2. Cut the smoked tofu into ¼ inch sized pieces.
  3. Drain and rinse the can of beans.
  4. Layer or toss the pasta, tofu, beans, green olives and black olives in a large bowl.
  5. For the Lemon Caper Dressing, mix together the mayo, lemon juice, capers, caper brine, garlic powder and black pepper. Taste test and adjust as necessary. The capers and olives are both very salty so I don’t usually use any salt.
  6. Pour the lemon caper dressing over the pasta and toss to coat.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/creamy-smoked-tofu-and-olive-pasta-salad/