Ingredients:

  • 16 oz dried whole wheat rotini pasta
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 0.25 cup reserved pasta cooking water
  • 2 cups cherry tomatoes, halved
  • 1 large English cucumber, quartered and sliced
  • 1 medium red bell pepper, diced
  • 0.5 medium red onion, thinly sliced
  • 0.5 cup pitted Kalamata olives, halved
  • 7 oz extra firm tofu, pressed and crumbled
  • Tofu Seasoning: 1 tbsp lemon juice, 1 tsp dried oregano, 0.5 tsp sea salt
  • Vibrant Dressing: 0.33 cup red wine vinegar, 2 tbsp fresh lemon juice, 2 tbsp extra virgin olive oil, 2 cloves garlic (minced), 1 tbsp dried oregano, 1 tsp Dijon mustard, 0.5 tsp black pepper

Instructions:

  1. Press the tofu. Wrap the 7 oz of extra firm tofu in a clean towel and place a heavy weight on top for 15 minutes.
  2. Boil the pasta. Cook the 16 oz of whole wheat rotini in salted water until just shy of al dente. Save 0.25 cup of the pasta water before draining.
  3. Marinate the 'feta.' Crumble the pressed tofu into a small bowl. Toss with 1 tbsp lemon juice, 1 tsp oregano, and 0.5 tsp sea salt. Let it sit while you prep the rest.
  4. Prepare the dressing. In a jar, combine 0.33 cup red wine vinegar, 2 tbsp lemon juice, 2 tbsp olive oil, 2 minced garlic cloves, 1 tbsp oregano, 1 tsp Dijon, and 0.5 tsp pepper. Shake vigorously until the oil and vinegar fully emulsify.
  5. Temper the pasta. Transfer the hot pasta to a large bowl and pour in the reserved pasta water and half of the dressing. Toss well.
  6. Cool completely. Let the pasta reach room temperature. Do not add the fresh vegetables while the pasta is hot, or they will wilt and lose their shatter-like crunch.
  7. Chop the garden components. Halve the 2 cups of cherry tomatoes, slice the English cucumber, and dice the red bell pepper and red onion.
  8. The final assembly. Add the vegetables, the 15 oz of chickpeas, the 0.5 cup of Kalamata olives, and the marinated tofu to the pasta bowl.
  9. The final toss. Pour the remaining dressing over the salad and fold everything together gently until every piece is glossed and shimmering.
  10. Rest and serve. Let the salad sit for 10 minutes before serving. This allows the flavors to bridge together.