Two Easy Pasta Salad Recipes: Mediterranean and Avocado Pesto
Recipe Overview
Overview
Pasta salad season is upon us, and what better way to celebrate than with two vibrant and flavorful recipes? The Mediterranean pasta salad is a delightful mix of marinated tofu, sundried tomatoes, and fresh basil, making it a perfect dish for summer gatherings. The marinated tofu not only adds protein but also absorbs the delicious flavors of the dressing, which includes red wine vinegar and spices. This salad is not just tasty; it also gets better as it sits, making it ideal for meal prep.
On the other hand, the avocado pesto pasta salad is a creamy, dreamy dish that combines ripe avocados with pumpkin seeds, garlic, and lemon juice. This pesto is not only rich in flavor but also provides a nutritious twist to your typical pasta salad. Tossed with roasted veggies and fresh tomatoes, this salad is a feast for the senses.
Both salads are easy to prepare and can be made ahead of time, making them perfect for potlucks or casual cookouts. I love how they complement each other, offering a variety of flavors and textures on your plate. Whether you’re looking for a light lunch or a side dish for a summer barbecue, these pasta salads are sure to impress your guests and satisfy your taste buds.
Recipe Details
Steps & Tips
Cook short pasta, preferably fusilli.
Prepare veggies to roast or grill.
Combine red wine vinegar, dried herbs, salt, black pepper, and olive oil.
Use the marinade for tofu feta and let it marinate.
Tip: For best results, let the tofu marinate overnight.
Slice olives, chop basil, and add cooked pasta, roasted veggies, sundried tomatoes, olives, basil, and chopped tomatoes to the marinated tofu.
Toss well and allow to sit and marinate for at least another 30 minutes before serving.
Add ripe avocado, fresh basil, pumpkin seeds, garlic, salt, lemon juice, and olive oil to the food processor and blend until creamy.
Tip: Leave some chunks of basil in the avocado pesto for texture.
Roast or grill asparagus and summer squash, then slice fresh tomatoes.
Coat cooked pasta with the avocado pesto and stir well.
Tip: Season to taste with more salt if needed.
Add tomatoes, roasted veggies, and basil to the pasta and toss.
Tip: Make both salads at the same time to serve them together.
Ingredients
Ingredient: Soy
→ Substitution: Chickpeas
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Marinating tofu overnight enhances its flavor and texture.
- •Avocado pesto can be used as a dressing for various dishes, not just pasta.
- •Roasting vegetables brings out their natural sweetness and adds depth to the salad.
- •Fusilli pasta is ideal for holding onto dressings and sauces.
