Probiotic Protein Pasta Salad

Create a delicious pasta salad that is the perfect compliment to any summer BBQ - but make it healthified with lots of colorful veggies for micronutrients, tofu and frozen peas for extra protein and fiber, and sauerkraut for the probiotics. This popular side dish easily doubles as a complete meal for on the go lunches all week long.

For the pasta salad

• Fusilli Pasta

• Frozen Peas

• Red, Orange, and Yellow Peppers

• Fresh Basil

• Cherry Tomatoes

• Red Onion

• Green Olives

• Artichoke Hearts

• Firm Tofu

• Sauerkraut

• Olive Oil

• White Wine Vinegar

• Salt & Pepper

Quick Steps

1. Prep the protein and pasta

   • Cook pasta per instructions.

   • Dice tofu, coat with olive oil, S&P, and Nooch, and bake in oven on 350 degrees for about 30 minutes.

   • Set aside to cool.

2. Prep the veggies

   • Dice peppers and red onions.

   • Slice cherry tomatoes and olives in half.

   • Roughly chop basil and artichoke hearts.

3. Combine ingredients and add dressing

   • Combine veggies, pasta, tofu and frozen peas with sauerkraut, olive oil, white wine vinegar, and S&P to taste.

     
     

When it comes to simple recipes like this, you can always be creative with the veggies and add the amount of each ingredient that feels balanced and compliments your personal preferences - no need to measure. This particular version uses a fava bean tofu made by Big Mountain Foods which is SO good and adds 16 grams of protein per serving on top of the 8 grams of protein per serving you get just by adding frozen peas. Adding sauerkraut compliments the olive oil and white wine vinegar for a delicious tangy dressing while adding probiotics.

When you can, choose local organic ingredients to keep this meal as health forward and sustainable as possible. Simply use this recipe as a template to create a variety of plant‑forward, nutrient‑dense versions of your favorite seasonal dishes while naturally increase the probiotics, protein, fiber, and compassion in your daily diet.

xo, Jen 💚🌱