This no fuss vegan Warm Pasta Salad Perfect is meant to be eaten warm, but is just as tasty at room temperature or even right out of the fridge, making it a perfect choice for any season or any occasion!
Course Main Course
Prep Time 5minutes
Cook Time 15minutes
Total Time 20minutes
Author Sonia! The Healthy Foodie
1lbdry penne pastaor other short pasta of your choice
Bring a large pot of salted water to the boil and cook the pasta according to the instructions on the package.
Meanwhile, heat the oil in a large skillet or saute pan set over medium heat. Once hot, add the cubed tofu and cook until brown and crispy on a few sides, about 5 minutes. Don't move the tofu around so much or you'll end up with tofu crumble. Wait until a crust forms before moving the pieces.
When the tofu is to your liking, add the sliced onions and bell peppers, sprinkle generously with salt and pepper and sauté until slightly softened and fragrant, about 2 minutes.
Then, add the rapini as well as ¼ cup of water to deglaze the pan; cook for about one minute or until the rapini is wilted and deep green. Set aside.
Next, make the vinaigrette: combine all the ingredients in a small bowl or measuring cup and whisk vigorously until combined and slightly emulsified.
As soon as the pasta is cooked, drain it and add it directly to the vegetables, then pour in the vinaigrette. Toss delicately to combine, and serve. Garnish with a handful of cilantro and lime wedges, if desired.
This salad can totally be made ahead of time and it's just as tasty eaten warm, at room temperature, or right out of the fridge. Leftovers will keep for up to several days in the refrigerator.