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:

  1. Place all the dressing ingredients into a blender.
  2. Process at medium speed until smooth.
  3. Transfer the dressing to a sealable jar and use as desired.

Instructions:

  1. Drain the tofu and press with clean towels to remove excess moisture.
  2. Cut the tofu into “feta” shaped cubes.
  3. Place cubed tofu in a medium-sized bowl.
  4. Add apple cider vinegar, Italian seasoning, lemon juice, salt flakes, green olive packing juice, and garlic powder to the tofu bowl and mix well.
  5. 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.
  6. 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.)
  7. Drain pasta and rinse with warm water.
  8. Transfer the pasta to a serving bowl.
  9. Using a melon baller, shape the watermelon into balls.
  10. Add the watermelon balls to the pasta.
  11. When the tofu has finished marinating, mix it into the pasta and watermelon gently using two wooden spoons.
  12. Sprinkle the almond slivers and green onion over the pasta.
  13. Pour the peach dressing over the salad and serve at room temperature.
  14. 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.