Tofu Pasta Salad

Recipe provided by Carleen McKillop, R.D.
Oregon Heart & Vascular Institute

Serves 6


12 oz.  whole wheat shell pasta
1/2 cup  kalamata olives, drained and broken into small pieces
1 cup  finely chopped zucchini
1/2 cup sun-dried tomatoes, drained and sliced thinly
1 cup fresh basil, chopped thinly
12 oz. extra firm tofu, cut into 1/4" cubes
5 tablespoons olive oil
4 tablespoons red wine vinegar
4 cloves garlic, minced
1/4 teaspoon sea salt
2 tablespoons pasta seasoning (Trader Joe's)


  1. Cook pasta according to directions on package. While pasta is cooking, drain olives and break into several pieces with your fingers. Place olives and next 4 ingredients in large bowl.
  2. In separate bowl or jar with lid, combine oil, vinegar, garlic, salt, and pasta seasoning. Shake to blend.
  3. Drain pasta and cool slightly by rinsing cold water on them. Add to vegetables. Toss with dressing.

Nutritional Information

Per serving:  Calories 380, Protein 16 gm, Carbs 39 gm, Total Fat 17 gm, Sat Fat 2 gm, Cholesterol 0 mg, Trans Fat 0 gm, Sodium 303 mg, Fiber 8 gm