You guys, Spring is here!

This is one of the easiest dishes to throw together and the best part is that it is great eaten cold or hot. I, of course, served it cold for the most summery version, but heat this up and toss in some chickpeas and it can become a cozy dinner for a cold night.

I’ve never been a big tomato eater but whenever I put tomatoes in things like this I wonder why in the world not. The flavors in this complement each other perfectly. The only thing that would have made it better is some fresh basil, which I somehow ran out of right before making this. I’m putting it in the recipe anyway because it’s a must. Other than that, I don’t think I’d change a thing.

So whip this up, add some fresh basil, and enjoy it in whatever season it happens to be where you are.

Springtime Pasta Salad

Celebrate the end of the season with this simple and delicious pasta salad!

Prep Time 15 minutes
Cook Time 25 minutes
Soaking Time 20 minutes
Total Time 40 minutes
Servings 8 servings

Ingredients

1 16-ounce box rotini pasta (Use gluten free if needed)
4 cloves garlic minced
1 small onion chopped
1 teaspoon fresh rosemary minced
1 teaspoon fresh thyme, minced
1/3 cup olive oil divided
2 medium tomatoes diced
1 large zucchini diced
2 tablespoons balsamic vinegar
1 block firm tofu drained and dried of excess liquid
2 teaspoons apple cider vinegar
salt and pepper to taste

Instructions

Cut the tofu into small cubes and throw into a bowl and add apple cider vinegar and a sprinkle of salt. Toss to coat. Place in the fridge to marinate for 15-30 minutes
Prepare pasta according to package directions. While pasta is cooking, saute onion, garlic, rosemary, and thyme with 2 tablespoons oil until browned and fragrant.
Drain pasta and pour into a large bowl. Add cooked onion mix, tofu, and veggies, then toss with remaining olive oil and balsamic. Season to taste with salt and pepper and serve at desired temperature

ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D750 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.

Also, a huge shoutout to @rigaronib for designing my logo!

If you're looking for more recipes check out some of my other recent posts!

1. Quinoa + Roasted Veggie Salad + Lemon Tahini Sauce
2. 4-Ingredient Chocolate & PB Cereal Bars
3. Homemade Sushi Made with Black Rice
4. Pistachio, Maple, & Almond Baklava
5. Breakfast time! Berry loaded oats