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This cold tempeh pasta salad is perfect for a light and refreshing meal, ideal for hot days or picnics.
INGREDIENTS
Ingrdients:
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240 grams Noble Bean original soy tempeh, defrosted.
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250g of pasta (fusilli, penne, or other)
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1 avocado, diced
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1 cucumber, diced
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1 cup cherry tomatoes, halved
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1/2 red onion, thinly sliced
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1/4 cup black olives, sliced
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1/4 cup fresh parsley, chopped
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1/4 cup fresh basil, chopped
Marinade:
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1/4 cup soy sauce
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2 tablespoons maple syrup
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1 tablespoon apple cider vinegar
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1 clove garlic, minced
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1 teaspoon smoked paprika
Dressing:
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1/4 cup olive oil
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2 tablespoons red wine vinegar
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1 tablespoon lemon juice
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1 tablespoon Dijon mustard
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Salt and pepper to taste
INSTRUCTIONS
1. Cut the tempeh into cubes.
2. In a bowl, mix the soy sauce, maple syrup, apple cider vinegar, minced garlic, and smoked paprika.
3. Add the tempeh cubes and mix well to coat.
4. Let marinate for at least 1 hour, preferably overnight in the refrigerator.
5. Heat a pan with a bit of cooking oil of your choice.
6. Add the marinated tempeh cubes and cook until golden and slightly crispy. Let cool.
7. Cook the pasta according to the package instructions. Drain and rinse with cold water to cool.
8. Transfer the cooled pasta to a large mixing bowl.
9. Add the avocado, cucumber, cherry tomatoes, red onion, black olives, parsley, and basil to the cooled pasta.
10. Add the cooked and cooled tempeh cubes.
11. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, salt, and pepper.
12. Pour the dressing over the salad and mix well to coat all the ingredients.
13. Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld.