Super Greens Pesto Pasta Salad with Tofu Feta (Vegan)
Vibrant, fresh and creamy, this Super Greens Pesto Pasta Salad with Tofu Feta has a homemade pesto sauce with added beans, avocado and cabbage for more greens. This pasta is also high in protein and fibre.
Welcome back to day 4 of my pasta salad mini-series and this super green recipe. Everyone loves a good pesto pasta and also the viral green goddess salad, so I thought, what happens if you combine the two of these together? This super pesto and vibrant green pasta is the answer. It’s nourishing, creamy, smooth and comforting while being packed with nutrition to keep you full. It has fibre, protein, vitamins and minerals as well as the carbs from the pasta – use your favourite pasta shape. I got creative and use a giant fusilli pasta called fusiloni.
Why will I love this pasta?
This pasta is so good:
- Fresh, creamy, nourishing and vibrant
- Naturally bright green
- A cross between pesto pasta and green goddess salad
- With lots of fibre
- Beans, veggies and seeds
- With a creamy dressing made with yoghurt
- Great for gut-health
- Fermented ingredients like yoghurt
- Packed with veggies
- Naturally high in protein
- Beans and tofu
- Topped with a homemade tofu feta crumble
- It’s great on salads and other pasta dishes!
- Delicious for meal prep
- Will last a few days in the fridge
- Everyone will love it
- Make up a big batch for BBQs and picnics
- Great all year long
- Naturally plant-based, egg-free and dairy-free
- Gluten-free and nut-free
- Full of healthy fats
- Great for skin health!
If you already love the sound of this pasta, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card and see my favourite and recommended products in the “shop the recipe” section.
For the tofu feta:
- Extra-firm tofu: pat dry and then break apart with your fingers.
- Dried herbs and spices: dried oregano, basil, garlic granules and chilli flakes.
- Extra virgin olive oil: the better quality the oil, the better the overall flavour.
- Salt and pepper: to season.
To make the pasta:
- Pasta shapes: I used giant fusilli from Babbo Foods called fusiloni made with ancient grains and I love it. You can use other pasta shapes, too.
- Edamame beans: allow these to defrost if frozen.
- Spring onion: chopped small.
- Avocado: for creaminess.
- White cabbage: for crunch.
- Cucumber: for freshness.
- Olives: sliced in half. These add lots of mediterranean flavours.
- Rocket: or another salad leaf but I love the peppery flavour.
Finally for the sauce:
- Thick unsweetened yoghurt: I use a Greek-style dairy-free yoghurt like Cocos Organic or NUSH protein yoghurt.
- Sliced jalapenos: from the jar. These don’t add too much heat, but are more for flavour.
- Garlic: for flavour.
- Hulled hemp seeds: to add some healthy fats and protein.
- Kale or spinach: either works well.
- Fresh basil: the best flavour for pesto.
- Lemon: for freshness use the zest and juice.
- EVOO: extra virgin olive oil, as above.
- Plant based milk: to help thin the sauce. I like using soya milk as it’s unsweetened and creamier.
Is this gluten-free and nut-free?
This is easily gluten-free as long as you use GF pasta and it’s naturally nut-free.
How do I make this?
This pasta is ready in a few steps:
- Break apart the tofu and toss with the feta ingredients: and leave to marinade in a sealed container.
- Cook the pasta: and allow to cool.
- Prepare all of the salad ingredients: by chopping and slicing.
- Add the sauce ingredients to a blender: and process until smooth.
- Add all of the ingredients to a bowl and toss well: to make sure everything is coated with the sauce.
- Plate up and top with the tofu feta: and enjoy.
How long will it last?
This will keep for 2-3 days in the fridge in a sealed container.
What other recipes can I try?
For more pasta ideas:
- Chickpea Tuna Pasta Salad
- Mediterranean Crispy Gnocchi Pasta Salad with Creamy Hummus
- Courgette Lemon and Butterbean Orzo Pasta Salad
- Guacamole Pasta Salad
- Chickpea Caesar Pasta Salad
Super Greens Pesto Pasta Salad with Tofu Feta (Vegan)
Vibrant, fresh and creamy, this Super Greens Pesto Pasta Salad with Tofu Feta has a homemade pesto sauce with added beans, avocado and cabbage for more greens. This pasta is also high in protein and fibre.
Ingredients
For the Tofu Feta (makes enough for 4 servings):
- 1 x 280g block extra-firm tofu
- 1 tsp each: dried oregano, dried basil, garlic granules
- ¼ tsp chilli flakes
- 2 tbsp extra virgin olive oil
- Salt and pepper
For the Pasta:
- 160-200g small pasta shapes
- 80g edamame beans or peas
- 2 spring onions, sliced
- 1 avocado, cubed or sliced
- 120g white cabbage, shredded
- ½ small cucumber, thinly sliced
- 70g pitted olives, in ½
- 2 handfuls rocket
For the Pesto Sauce:
- 120g thick dairy-free unsweetened yoghurt (Greek-style)
- A few slices jalapeños (from the jar)
- 1 garlic clove, peeled
- 2 tbsp hulled hemp seeds
- 30g kale or spinach
- 1 large handful fresh basil leaves
- ½ lemon, zest and juice
- 1 tbsp extra virgin olive oil
- 2-3 tbsp plant-based milk, as needed
Instructions
- Make the marinaded tofu feta first. Pat the tofu dry and crumble with your fingers into small bite-size pieces. Add to a bowl or container with the rest of the marinade ingredients and toss well. Cover and leave for 20 minutes (or 2-3 days in the fridge in a sealed container).
- Cook the pasta according to the packet instructions and then drain and run under cold water.
- Chop and slice the vegetables.
- For the sauce, add all of the ingredients to a blender, with 2 tbsp of plant-based milk and some salt and pepper. Blend until really creamy and add more milk as needed to thin out the sauce.
- Add the pasta to a bowl with the edamame beans or peas, spring onion, avocado, cabbage, cucumber, olives and rocket. Pour over the green pesto sauce and toss well.
- Divide between two plates or bowls and top with the marinaded tofu feta.
- Enjoy straight away or keep in the fridge in a sealed container for 2-3 days. I prefer to keep the rocket separately until the day of serving in case it wilts.
Shop the recipe
Stay in touch
I look forward to hearing what you think of this Super Greens Pesto Pasta Salad with Tofu Feta so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With pasta love x
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