Pepper Picnic Pasta

The crunch of the peppers mixed with the chewy pasta and creamy silken tofu dressing will make our Pepper Picnic Pasta an essential addition to your picnic basket, outdoor barbecue or indoor summer party.


  • 4 cups gluten-free elbow macaroni shells
  • 1 1/2 cups silken firm tofu
  • 1 cup smoked tofu, diced small (optional)**
  • 1 cup celery, diced
  • 1 red bell pepper, diced
  • 5 tablespoons fresh dill*
  • 2 tablespoons maple syrup
  • 2 tablespoons wine vinegar
  • 1 tablespoon stone ground mustard
  • Black pepper and garlic powder to taste
  • PREP TIME 20
  • COOK TIME 10
  • Serves 8


  1. Cook noodles (following package instructions), drain and set aside.
  2. Chop red bell pepper and celery and set aside. Cut smoked tofu** into small pieces.
  3. Add silken tofu, vinegar, mustard, maple syrup, dill, black pepper and garlic powder to a blender and blend until well combined. Add water if dressing is too thick to blend well.
  4. Mix drained macaroni shells, veggies, smoked tofu and dressing in a large serving bowl. Chill salad for 1 to 2 hours before serving. If serving salad overnight, keep 1/3 of the dressing to add the following day. Tofu can also be added before serving.

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

** When adding homemade smoked tofu, start that recipe a couple of hours before (or bake tofu ahead of time).