It’s finally summer here in Portland so I decided to make a cool salad for dinner outside. We bought these amazing olives and a container of artichokes at the grocery store today, and I knew they would be perfect for a summer salad. Thankfully, my intuition was correct. This salad was a huge hit! Adam loved it even though he typically doesn’t care for pasta salad. We hope you enjoy it, too!

Print Marinated Tofu Pasta Salad Ingredients My Latest Videos For the tofu 1/2 block firm tofu, pressed and cubed

1/2 tbsp olive oil

1/2 tbsp balsamic vinegar

1 tsp Italian seasoning

1/2 tsp sea salt

1/2 tsp black pepper

1/4 red onion, thinly sliced

For the salad 2 cups arugula

1 cup pasta, cooked according to package directions

1/2 cup peas

1 tomato, diced

1/4 cup mushrooms, sliced

1/4 cup olives, chopped

1/4 cup artichokes, chopped

For the dressing 1/2 garlic bulb, roasted in the oven

1/2 tbsp olive oil

1/2 tbsp balsamic vinegar

1/2 tbsp mustard

1/2 tsp sea salt

1/2 tsp black pepper Instructions Heat oven to 350 degrees. Take half of a bulb of garlic with the skin on and drizzle with olive oil in a tin foil packet. Bake for 45 minutes and remove from oven to cool. Meanwhile, combine the ingredients for the marinated tofu and toss with the tofu and onion. Place in a dish and refrigerate while getting the rest of your ingredients together. Assemble your salad and toss together the ingredients. When the garlic is cool, smash it with a fork and stir it together with the rest of the dressing ingredients. Pour over the salad with the tofu and onion and toss until evenly coated. 3.1 http://veganfoodlover.com/marinated-tofu-pasta-salad/ VeganFoodLover.com