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Pasta salad and spinach salad come together to make this Mediterranean-inspired spinach pasta salad! Enjoy it as a fresh and crowd-pleasing side dish for the summer barbecue, picnic, or party.
Why You’ll Love This Recipe
You’ll always find a vegan pasta salad on the menu at my summer parties because they’re crowd-pleasing and chock-full of fresh flavors! This spinach pasta salad recipe is no different but is upgraded with lots of baby spinach leaves and homemade tofu feta. The result? A veggie-packed salad with addictive Italian-inspired flavors!
This pasta salad combines cooked pasta with salty-tangy tofu feta, fresh spinach, basil leaves, seasoned green peas, and a medley of colorful Mediterranean vegetables. When tossed together, you’re left with an eye-catching meal with the perfect balance of pasta to veggies. It’s the perfect solution when you can’t decide between a salad and a pasta dinner.
Make sure you bring a batch to your next barbecue or picnic, or make it for a healthy meal prep option. It takes less than 30 minutes to put together and stays fresh for days in the fridge, helping you indulge even faster!
Looking for more vegan pasta salads for summer? Check out my summer pasta salad, Mediterranean vegan pasta salad, and red pepper and sun-dried tomato pesto pasta!
The Ingredient Notes
Refer to the recipe card for the full list of ingredients and quantities.
Add-Ins for Vegan Pasta Salad
- Store-bought vegan feta: Substitute the homemade vegan feta in this recipe with your favorite store-bought brand to save time. You might also enjoy this tofu feta cheese recipe!
- Sun-dried tomatoes: Some finely chopped sun-dried tomatoes packed in oil would be so delicious here!
- Lemon juice: Use freshly squeezed lemon juice as a substitute for the olive brine if you’d like.
- Fresh parsley: Add fresh flat leaf parsley to the salad or use it as a substitute for the basil.
- Arugula: Use a 50-50 mix of fresh spinach and arugula for a peppery bite.
- Shallots: Use a thinly sliced shallot as a milder substitute for the red onion.
- Gluten-free pasta: Swap the regular pasta for your favorite short-cut pasta noodles to keep this recipe gluten-free.
- Basic balsamic vinaigrette: Just a drizzle for extra flavor!
- Protein: Toss a can of drained and rinsed chickpeas or cannellini beans in the salad, or top it with healthy baked falafel for more protein.
How to Make Spinach Pasta Salad
Step 1: Crumble the brick of tofu in a large bowl.
Step 2: Add the Italian seasoning, garlic powder, lemon juice, olive oil, salt, pepper, olive brine, and basil to the bowl.
Step 3: Toss to combine, then taste it and adjust the flavors as needed.
Step 4: Cook the frozen peas in a pot over medium heat until they’re fully defrosted.
The vegan tofu feta should taste salty and tangy. Add a little more salt or olive brine until the flavors are balanced and chill it in the fridge for at least 1 hour or overnight to help the flavors develop.
Step 5: Season the peas with the crushed red pepper, cook for 1 minute, and set aside to cool.
Step 6: Add half of the spinach to the bowl with the tofu and mix to combine. Add the remaining spinach and mix well.
Step 7: Toss the onion, olives, and cherry tomatoes in with the spinach and tofu.
Step 8: Add half of the cooked pasta to the salad. Add the remaining pasta and cooked peas to the salad and toss to combine. Adjust the flavors as needed, then chill the salad before serving.
FAQs
Spinach pasta salad is best served chilled. By chilling it in the fridge for at least 1 hour, the flavors have had a chance to get to know each other and the result is so much more refreshing! However, if you prefer it a little warmer, place the salad on the kitchen counter so it can come down to room temperature before serving.
I don’t recommend freezing the tofu feta because thawing will cause the texture of the tofu to change and release more liquid.
Try to stick with fresh spinach! It’s much more fresh and crisp. That said, you can use frozen and thawed spinach in a pinch, but it will have a much softer texture.
Pro Recipe Tips
- Cook the pasta ahead of time: Give your pasta plenty of time to cool by cooking it a few hours or up to 1 day before adding it to the salad. If you don’t have time to cook it in advance, rinse the pasta under cold water to cool it down fast.
- Make the tofu feta with extra-firm tofu: Soft or medium tofu contains too much liquid, thus making the salad watery and less flavorful. Check out our guide to tofu to learn more!
- Press the tofu: Use a tofu press or wrap the brick of tofu in a clean tea towel and place something heavy on top to drain as much excess water as possible. This way, your tofu feta will be much more tender and flavorful. Check out our guide to tofu pressing to learn more!
- Taste as you go: Taste the tofu feta and salad as you’re assembling them and adjust the flavors as needed.
- Make the feta and salad ahead of time: You can make the tofu feta up to 3 days and the pasta salad up to 2 days before serving. Remember: the longer they sit, the more flavorful they’ll be!
Serving Recommendations
Pasta salad with spinach and tofu feta is refreshing and filling, whether served as a light lunch, for meal prep, or on the side of your favorite main dishes. Serve it alongside:
- More picnic-perfect salads, like ramen noodle salad, orzo chickpea salad, and Mediterranean pearl couscous salad
- Veggie burgers or vegan hot dogs
- Plant-based chickpea tuna salad or pesto tofu sandwiches
- Crusty bread, garlic bread, or vegan focaccia bread
- Bruschetta or pan con tomate
- A vegan caprese salad or fattoush salad
- Easy hummus tortilla wraps or vegan black bean lettuce wraps
Storage Instructions
The assembled Mediterranean pasta salad will stay fresh and tasty for up to 4 days when stored in an airtight container in the fridge.
You can also make a separate batch of vegan tofu feta and store it in the fridge for up to 3 days before assembling it with the salad.
Spinach Pasta Salad
Ingredients
- 1 (14-ounce) block of extra firm tofu
- 1 teaspoon of Italian seasoning
- 2 teaspoons of garlic powder
- 2 lemons juiced
- 3 tablespoons of olive oil
- 1 teaspoon of salt
- ½ teaspoon of black pepper
- ¼ cup of olive brine
- ¼ cup of fresh basil thinly sliced
- 1 pound of short pasta cooked and cooled
- 10 ounces of frozen peas
- ¼ teaspoon of crushed red pepper flakes
- 10 ounces of baby spinach
- 1 red onion thinly sliced
- ½ cup of kalamata olives halved
- 1 pint of cherry tomatoes halved
Instructions
- Add the tofu to an extra-large bowl, and crumble it into small pieces to resemble crumbled feta cheese. Add the Italian seasoning, garlic powder, lemon juice, olive oil, salt, pepper, olive brine, and basil. Taste and adjust seasoning levels. It should be slightly salty. Mix well and set aside in the refrigerator. The longer it sits, the tastier it gets.
- Cook the pasta according to package instructions. Set aside to cool in a colander.
- Give a quick rinse to the pot, and heat 2 tablespoons of olive oil over medium heat. Add the frozen peas and cook until fully defrosted. Add the crushed red pepper and saute for 1 minute. Set aside to cool.
- Once the pasta and peas are fully cooled, add half of the spinach to the large bowl with the tofu. Mix well until the spinach is fully coated with the tofu feta. Add the remaining spinach and mix well.
- Add the onion, olives, and cherry tomatoes. Toss until fully combined.
- Add half of the pasta and mix well. Add the remaining pasta and peas. Mix well, taste, and adjust seasoning levels. Place the bowl in the refrigerator for at least 1 hour before serving.
- Toss and serve cold.
Notes
- Cook the pasta ahead of time: Give your pasta plenty of time to cool by cooking it a few hours or up to 1 day before adding it to the salad. If you don’t have time to cook it in advance, rinse the pasta under cold water to cool it down fast.
- Make the tofu feta with extra-firm tofu: Soft or medium tofu contains too much liquid, thus making the salad watery and less flavorful. Check out our guide to tofu to learn more!
- Press the tofu: Use a tofu press or wrap the brick of tofu in a clean tea towel and place something heavy on top to drain as much excess water as possible. This way, your tofu feta will be much more tender and flavorful. Check out our guide to tofu pressing to learn more!
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