Today we are making olive paste pasta salad, a recipe that was born while I was trying to find ways for my friend Louise to utilise the olive paste, I sent her in England! It's a simple recipe, packed with flavour, perfect for your summer gatherings or just to enjoy during the week!
Vegan, nut free, gluten free | Serves 2 | SALAD
Ingredients:
Tofu:
- 240g firm tofu
- 1 tablespoon of each soy sauce and olive oil
- Pinch of oregano, garlic granules, salt and pepper
- 1 teaspoon of cornstarch
Pasta:
- 225g fusilli
- 1 spring onion
- 10 cherry tomatoes
- A handful of rocket or wild arugula
- 2 tablespoons olive paste (I'm using the one from to pervoli)
- 1 tablespoon of capers and a splash from the vinegar in the jar
- 1 tablespoon olive oil
- Pinch of oregano, garlic granules, salt and pepper
Steps:
1.Cut the firm tofu into cubes, then add it into a bowl with the soy sauce and olive oil and mix.
2.Add the spices and cornstarch and combine carefully with a silico spatula.
3.Spead the tofu pieces in a baking tray on a single layer, leaving some gap in-between and bake in a bake in a preheated oven at 200°C for 20 minutes.
4.Add the pasta in boiling, salted water and cook according to the package instructions. I'm using fusilli, as I want the olive paste to get into the pasta crevices ad ensure flavour in every bite.
5.Once they are ready, drain them and plain then into a large mixing bowl along with the olive paste, olive oil, and herbs and mix to combine.
6.While you are waiting for the tofu to get ready, cut your veggies. You can also use cucumbers and bell peppers.
7.Once the tofu is ready, add all the ingredients into the bowl, combine and serve!
Enjoy!
Notes:
*For a gluten free version use tamari instead of soy sauce and gluten free pasta.
