Vegan Pasta Salad with Tofu Feta

This Vegan Pasta Salad with Tofu Feta is the ultimate summer dish—fresh, tangy, and totally dairy-free. Packed with crisp veggies and marinated tofu feta, it’s a no-fuss, make-ahead dish that everyone will love.

Ingredients

Overnight Tofu Feta:

• 1 block firm tofu, pressed and diced

• 1/4 cup olive oil

• 2 tbsp apple cider vinegar

• 2 tbsp water

• 1 tsp miso paste

• 1 tbsp nutritional yeast

• 2 tsp dried oregano

• 1 tsp garlic powder

• 1 tsp dried basil

• 1 tsp dried thyme

• 1 tsp salt

•  1/2 tsp black pepper

For the Pasta Salad:

• Pasta 500g / 1 lb bowtie or penne noodles

• 2 cucumbers, sliced 

• 3 cups (500g) cherry or grape tomatoes, halved

• 2 cups snap peas, sliced 

• 1 bell pepper, diced

  
  

For the Dressing

• 1 cup extra virgin olive oil

• 2/3 cup apple cider vinegar

• 2 garlic cloves, minced

• 2 tbsp nutritional yeast

• 2 tsp dijon mustard (optional)

• 2 tsp maple syrup (or sub 2 tsp sugar)

• 2 tsp dried oregano

• 1 tsp garlic powder

• 1 tsp miso paste

• 1 tsp salt

•  1/2 tsp black pepper

Directions

1. Cook pasta in salted boiling water until al dente. Drain and set aside.

2. In a saucepan, melt vegan butter over medium heat. Whisk in flour and cook for 1 minute.

3. Slowly whisk in the plant milk until smooth. Add silken tofu, nutritional yeast, apple cider vinegar, miso paste, garlic powder, turmeric, and salt.

4. Blend the sauce with an immersion blender (or carefully transfer to a blender) until creamy. Return to the pan and simmer over low heat until thickened. Adjust seasoning as needed.

5. Tear tofu into chunks. Toss with cornstarch, then sesame oil.

6. Air fry at 390°F for 8–10 minutes until golden and crispy, or bake at 415°F for 15-17 minutes, flipping halfway through.

7. In a pan, whisk together gochujang, soy sauce, maple syrup, garlic powder, and water. Bring to a simmer and cook for 2–3 minutes until slightly thickened.

8. Add crispy tofu to the sauce and toss to coat evenly.

9. Stir cooked macaroni into the cheese sauce until fully coated.

10. Top with gochujang tofu, green onions, sesame seeds, and chili crisp if using.