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Farmers Market Pasta Salad

Farmers Market Pasta Salad is a vibrant vegan pasta dish made with cavatappi, fresh vegetables, tofu feta, and a tangy red wine vinaigrette. Perfect for summer gatherings, picnics, or healthy meal prep.
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Ingredients
  

For the vinaigrette:

  • 1/2 cup extra virgin olive oil
  • 1/3 cup red wine vinegar
  • 1 clove garlic
  • Juice of 1 lemon
  • 2 tablespoons agave
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly cracked pepper
  • Combine everything in a blender and blend until smooth and creamy.

Tofu Feta (Farmers Market Pasta Salad)

  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 3 tablespoons nutritional yeast
  • 1 teaspoon sea salt
  • 1 teaspoon oregano
  • ½ teaspoon garlic powder

For the salad:

  • 1 lb 16 oz cavatapi pasta, cooked and chilled or room temperature
  • 1 15 oz can chickpeas, drained and rinsed
  • 1 English cucumber halved lengthwise and thinly sliced into half moons
  • 2 pints cherry tomatoes halved
  • 2 large zucchini ¼ dice
  • 2 ½ cups or 16 ounces corn kernels
  • ½ red onion thinly sliced
  • 1/2 cup chopped fresh basil
  • 1/2 cup chopped fresh mint leaves
  • 1/2 cup chopped fresh curly parsley
  • Zest of 2 lemons
  • 1 batch Tofu feta

Instructions
 

For the Vinaigrette:

  • Combine everything in a blender and blend until smooth and creamy.

Tofu Feta:

  • Add everything to a large bowl and toss to combine until all of the tofu is coated. Transfer to a container and marinate overnight.

For Salad:

  • Mix together and let chill overnight to marinate flavors. If feta was made late, let feta and salad sit separately overnight and mix fresh before packing.
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