Vegan pasta tuna salad — made with baked tofu or plant-based tuna — brings a nostalgic classic into the 21st century.
This is an updated version of my mom’s pasta, tuna, celery, and mayo salad that she made during the summer months. Much later, I updated it to use baked tofu instead of tuna for my own family.
Or, you can use any of the plant-based tuna alternatives that are making their way onto store shelves. Good Catch® and Sophie’s Kitchen® are two excellent brands. See more info on these and other companies in Plant-Based Seafood Alternatives You Need to Try.
Now, even more veggies have been added to this family favorite. Incorporating cucumber, celery, cabbage, scallion, and parsley, it’s a great warm-weather main dish.
Complete the meal: Serve this substantial cold dish side-by-side with a simple cold bean dish (Super-Quick Two-Bean Salad goes very well) and/or fresh corn and summer tomatoes.
A good choice for potlucks and other gatherings: This recipe makes a big portion, so it’s a good choice for potlucks and last-minute company.
Take it to work or school: Leftovers make a great container lunch, and even an offbeat and filling breakfast.
- 1 pound pasta, any short shape
- 8-ounce package baked tofu, finely diced, or 6 to 8 ounces plant-based tuna, flaked
- 3 large celery stalks, diced
- 1/2 medium cucumber, diced
- 1 to 2 cups thinly sliced cabbage
- 2 scallions, thinly sliced
- 1/4 cup chopped fresh parsley
- 1/2 cup vegan mayonnaise, or more, as desired
- Juice of 1/2 to 1 lime or lemon, to taste
- 1 tablespoon white or red wine vinegar
- 1 to 2 teaspoons Italian seasoning blend, to taste
- Salt and freshly ground black pepper, to taste
- Cook the pasta according to package directions until al dente, then drain. Rinse under cool running water until it stops steaming, then drain well again.
- Combine all the ingredients except the salt and pepper and toss together until completely mixed.
- Taste first, then season with salt and pepper and toss again.
Variation: If you'd like, you can use one of the plant-based tuna alternatives that are making their way onto the market, such as Good Catch® Plant-Based Tuna. You'll need two to three 3.3-ounce pouches for this recipe.
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