Italian Pasta Salad - My Vegan Cookbook

Italian Pasta Salad

  • COOK
    7 Mins
  • PREP
    15 Mins
    26 Mins

A colorful rainbow rotini pasta tossed with a delicious Italian dressing, tomatoes and red bell pepper.

Original Release Date: January 29, 2008

Nutritional Facts
Servings 10Serving Size 1 Cup




  • 12 oz. Box or Bag of Rainbow Rotini
  • 1 Tablespoon Olive Oil
  • 1/2 Cup Silken Tofu
  • 2 Tablespoons White Wine Vinegar
  • 2 Cloves Grated Garlic
  • 2 Teaspoons Sea Salt
  • 1 Teaspoon Sugar
  • 1/2 Teaspoon of Dried Basil or 1/2 Tablespoon Fresh Basil
  • 1/2 Teaspoon Marjoram or 1/2 Tablespoon Fresh Marjoram
  • 2 Cups Bite Size Broccoli pieces
  • 1 Cup 1/2" Red Bell Pepper pieces
  • 2 Medium Tomatoes, Chopped
  • 1/2 Onion, Grated
  • 2 Slices Whole Wheat sandwich Bread
  • 1/2 Cup Nutritional Yeast


Cook pasta noodles as directed on the package.

Steam broccoli and red bell pepper until tender.

If you are using dried herbs instead of fresh, place dried basil and marjoram in a cup with a tablespoon of almost boiling water and let them steep, covered for a few minutes. This is to soften them up and bring out the flavor. If you are using fresh herbs, finely chop them.

To make the pasta dressing place olive oil, silken tofu, white wine vinegar, sugar, salt in a blender and blend until smooth. After you have the dressing blended throw in the herbs and stir.

Take the two slices of bread and cut the crust off, throw into a blender or food processor and chop until they're crumbs.

Toss pasta with dressing. Then throw in the grated onion, tomatoes, broccoli, red bell pepper and toss. Throw in bread crumbs and nutritional yeast and toss some more.

mixing bowls
Original Food Photography & Original Recipe Text Copyright 2007-2020 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.