Italian Summer Pasta Salad
- Prep
- 15m
- Cook
- 10m
- Total
- 25m
Ingredients
For 2
- 200 g Cherry tomatoes, chopped
- 10 Black olives, pitted and chopped
- 1 tbsp Capers, diced
- 1-2 cloves Garlic, diced
- 150 g Extra firm smoked tofu, cubed
- 1 handful Fresh basil
- — Extra virgin olive oil
- — Salt
- — Black pepper
- 230 g Durum wheat fusilli
Method
Notes
🌱 Plant Points: 5.25
🌾 For a GF option use certified gluten-free pasta.
🫙 Storage: Keep in an airtight container in the fridge for up to 3 days. The flavour only gets better overnight.
❄️ Freezer: Not recommended — best eaten fresh or from the fridge.
💡 This pasta is at its best when made with the freshest ingredients you can find. If you have access to homegrown or market cherry tomatoes and fresh basil, this is the recipe to use them in. The no-cook sauce means nothing is hiding — quality really does shine through.
💡 Nutritional values are approximate and calculated per serving.
Nutrition
Approximate, per serving.
| Calories | 577 kcal |
| Fat | 12 g |
| Carbohydrates | 85 g |
| Fibre | 6 g |
| Protein | 30 g |