In this recipe:
Watermelon “Feta” Pasta Salad
Looking for a fun and simple warm-weather pasta salad? Look no further. The peach vinaigrette dressing is made from pantry ingredients and makes any day feel a little bit brighter. This vegan and gluten-free recipe is loaded with nutrients and flavor, making it a pasta salad you can feel good about making just for you.
Watermelon “Feta” Pasta Salad
- Prep Time: 15 minutes
- Cook Time 15 minutes
- Total Time: 30 minutes
- Course: Lunch
- Cuisine: Canadian
- Servings: 4
Peach Dressing Ingredients:
- 1 can (398 mL) peach slices packaged in water
- 2 Tbsp olive oil
- 2 Tbsp apple cider vinegar
- ½ tsp table salt
- ¼ tsp garlic powder
Ingredients:
- 1 package Chickapea Penne
- 1 Tbsp salt
- 200g firm tofu, cubed
- ¼ cup apple cider vinegar
- 2 Tbsp Italian seasoning
- 2 Tbsp lemon juice
- ½ tsp salt, flaked
- 2 tsp green olive juice
- ½ tsp garlic powder
- ¼ large watermelon
- ¼ cup blanched almond slivers
- Green onion for garnish, minced
Peach Dressing Instructions:
- Place all the dressing ingredients into a blender.
- Process at medium speed until smooth.
- Transfer the dressing to a sealable jar and use as desired.
Instructions:
- Drain the tofu and press with clean towels to remove excess moisture.
- Cut the tofu into “feta” shaped cubes.
- Place cubed tofu in a medium-sized bowl.
- Add apple cider vinegar, Italian seasoning, lemon juice, salt flakes, green olive packing juice, and garlic powder to the tofu bowl and mix well.
- Cover the tofu mixture and place in the fridge to marinate for at least 30 minutes, turning the tofu over occasionally to ensure it remains coated.
- Prepare Chickapea penne to package specifications. (Heat 16 cups of water in a large pot over high heat until boiling. Add pasta and 1 Tbsp of salt to the water, decrease heat to maintain a gentle boil. Stir and cook pasta for 7 minutes.)
- Drain pasta and rinse with warm water.
- Transfer the pasta to a serving bowl.
- Using a melon baller, shape the watermelon into balls.
- Add the watermelon balls to the pasta.
- When the tofu has finished marinating, mix it into the pasta and watermelon gently using two wooden spoons.
- Sprinkle the almond slivers and green onion over the pasta.
- Pour the peach dressing over the salad and serve at room temperature.
- Enjoy!
Recipe Notes:
- For the olive juice, use the liquid the green olives are packaged in. Don’t press olives to obtain juice.
- Unused tofu “feta” should be stored in the marinade in the fridge.
- Tofu “feta’ can be made ahead and will be more flavorful the longer it marinates.
- Tofu “feta” can be stored in the fridge for 3-4 days.
- The dressing can be made ahead and stored in a sealed container in the fridge for 1 week.