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Pepper Picnic Pasta

An essential addition to your picnic basket, outdoor barbecue or indoor summer party.

  • Author: Dr. Rosane Oliveira
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 8 1x
Print Recipe


  • 1 1/2 cup silken tofu, firm
  • 5 tbsp dill, fresh
  • 2 tbsp maple syrup
  • 2 tbsp wine vinegar
  • 1 tbsp stone ground mustard
  • Black pepper, freshly ground, to taste
  • Garlic powder, to taste
  • 4 cups pasta, cooked
  • 1 cup celery, diced
  • 1 red bell pepper, diced
  • 1 cup Baked Tofu, diced small (optional)


  1. Add silken tofu, dill, maple syrup, vinegar, mustard, black pepper and garlic powder to a blender and blend until well combined. Add water if dressing is too thick to blend well.
  2. Mix pasta, veggies, Baked Tofu (if using) and dressing in a large serving bowl. Chill salad for 1 to 2 hours before serving. If serving salad the next day, keep 1/3 of the dressing to add the following day. Tofu can also be added before serving.

Notes: 2 to 3 tablespoons dried dill may be substituted for fresh dill.

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Rosane Oliveira, DVM, PhD

President & CEO, Plant-Based Life Foundation | Dr. Rosane Oliveira combines a lifelong passion for nutrition with 25 years of genetics research to create programs that help people develop healthy habits on their journey towards a more plant-based lifestyle. She is a Visiting Clinical Professor in Public Health Sciences and was the founding director of the first Integrative Medicine program at the UC Davis School of Medicine. She completed her postgraduate studies in Brazil and did her postdoctoral training in immunogenetics and functional genomics at the University of Illinois at Urbana-Champaign.