Tofu Toss Pasta Salad - Rachael Ray Every Day

Tofu Toss Pasta Salad

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Tofu Toss Pasta Salad

Recipe by Charles Grayauskie



  • 1 lb. tricolor shells, cooked


  • 1 1/2 cups shredded carrot
  • 5 sliced scallions
  • 2 tbsp. toasted sesame seeds
  • Salt and pepper


  • 8 oz. cubed extra-firm tofu
  • 1/2 cup toasted sesame oil
  • 3 tbsp. rice vinegar
  • 2 tbsp. ponzu sauce
  • 2 tbsp. fresh lime juice


In a large pot of boiling, salted water, cook the pasta according to package directions. Drain, then rinse under cold water. Transfer the pasta to a serving bowl. Mix pasta with the toss-ins.

For the dressing: Marinate tofu in sesame oil, rice vinegar, ponzu sauce and lime juice for 20 minutes.