Balsamic Tofu Pasta Salad with Cherry Tomatoes and Basil

This simple balsamic pasta salad is made with balsamic vinaigrette, tri-color pasta, artichoke hearts, bell pepper, and marinated tofu. It’s an easy, vegan-friendly side dish perfect for cookouts and barbecues.

Samples of Nasoya Toss’ables are mentioned in the original post. This recipe was developed as an entry in a recipe contest and was not paid content. Thank you for supporting the partners who help keep this site running.

I hadn’t made a balsamic pasta salad with tofu before, but this version quickly became a favorite. I’m always looking for simple ways to add plant-based protein to a crowd-pleasing side, and pre-pressed, seasoned tofu like Nasoya’s Toss’ables makes assembling this salad fast and convenient. If you think you don’t like tofu, try a high-quality, well-seasoned option — it can change your mind.

What makes this balsamic pasta salad delicious and healthy

• Tri-color bowtie pasta for visual appeal and texture
• Red bell pepper for crunch and sweetness
• Cherry tomatoes for juiciness
• Artichoke hearts for savory, tangy depth
• Red onion for a mild bite
• Light balsamic vinaigrette to tie the flavors together
• Marinated tofu for protein and extra balsamic flavor
• Fresh basil for brightness
• Salt and pepper to taste

How to make this Balsamic Pasta Salad with Tofu

Begin by cooking 1 pound of tri-color bowtie pasta according to the package directions. Drain and let the pasta cool for 5–10 minutes. While the pasta cooks, chop 1 red bell pepper, halve 1 pint of cherry tomatoes, drain and quarter 1 (15 ounce) can of artichoke hearts, and thinly slice ½ small red onion. Chop about 6 leaves of fresh basil (roughly 2 tablespoons).

In a large bowl, combine the drained and slightly cooled pasta, chopped bell pepper, halved cherry tomatoes, artichoke quarters, sliced red onion, and 1 tablespoon of the chopped basil. Add ½ to ⅔ cup of light balsamic vinaigrette (adjust to taste), one (7 ounce) bag of Nasoya Balsamic Vinaigrette Toss’ables Tofu (or your preferred marinated tofu), and season with salt and pepper. Toss gently to coat. Add more vinaigrette if needed, sprinkle the remaining basil on top, and refrigerate for at least 30 minutes to allow the flavors to meld.

Pro Tips

• If you can’t find Toss’ables tofu, substitute your favorite baked or marinated tofu cut into cubes.
• The salad improves after resting — make it ahead and refrigerate overnight for deeper flavor.

FAQs

I can’t find balsamic tofu. What do I do?

Substitute with regular tofu that has been marinated in balsamic vinaigrette and baked until firm. Marinating before baking helps the tofu absorb more flavor.

How long does this pasta salad last?

Stored covered in the refrigerator, the salad will keep well for up to five days. Texture may soften slightly over time, so consume within that window for best quality.

Money-Saving Tips for this Balsamic Pasta Salad

• Use store brands. Choosing store-brand staples like pasta and pantry seasonings reduces cost without sacrificing taste.
• Buy plain artichoke hearts in a can. Marinated varieties can be pricier — use plain canned artichokes and boost flavor with the vinaigrette instead.

More salad recipes

Warm French Lentil Salad

BLT Panzanella Salad (vegetarian option)

Breakfast Salad with Blueberry Dijon Dressing

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Balsamic Pasta Salad with Tofu

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• Author: Emily Cooper, RDN
• Total Time: 20 minutes
• Yield: 8 servings
• Diet: Vegan