I’m obsessed with this salad

Ingredients

• 12 oz Whole Grain Rotini Pasta (Cook al dente, then rinse with cold water)
• 1 cup Cherry Tomatoes (Halved)
• 1 cup Cucumber (Seedless, diced)
• 1 cup Red Bell Pepper (Diced)
• 0.5 cup Carrots (Shredded)
• 1 cup Chickpeas (Cooked, drained and rinsed if using canned)
• 8 oz Firm Tofu (Pressed and cubed)
• 0.25 cup Fresh Parsley (Chopped)
• 0.25 cup Olive Oil (Extra‑virgin recommended)
• 2 tbsp Apple Cider Vinegar
• 1 tbsp Lemon Juice (Freshly squeezed)
• 1 tsp Dijon Mustard
• 1 tsp Maple Syrup
• 1 clove Garlic (Minced)
• to taste Salt
• to taste Black Pepper

Instructions

1. Cook the Pasta

   Bring a large pot of salted water to a rolling boil, add the whole grain rotini, and cook according to package directions until al dente (usually 8‑10 minutes).

   Time: PT10M

   Temperature: 212°F

2. Cool the Pasta

   Drain the pasta in a colander and rinse under cold running water for 30 seconds to stop cooking and cool it quickly.

   Time: PT2M

3. Prep the Vegetables & Protein

   While the pasta cooks, halve the cherry tomatoes, dice the cucumber and red bell pepper, shred the carrots, chop the parsley, and cube the pressed tofu.

   Time: PT8M

4. Make the Dressing

   In a small bowl, whisk together olive oil, apple cider vinegar, lemon juice, Dijon mustard, maple syrup, minced garlic, salt, and black pepper until emulsified.

   Time: PT3M

5. Combine All Ingredients

   In the large mixing bowl, combine the cooled pasta, vegetables, chickpeas, tofu, and parsley. Pour the dressing over and toss gently until everything is evenly coated.

   Time: PT4M

6. Portion and Chill

   Divide the salad into 6 airtight storage containers. Refrigerate for at least 4 hours, preferably overnight, to let the flavors meld.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

55g

Fat

10g

Fiber

8g