Step 1

If you are using jarred roasted bell peppers, move onto the next step. If you are roasting the bell peppers yourself, preheat the oven to 425 °F (220 °C). Cut 4 whole red peppers in half and seed. Place them a parchment-lined baking sheet and roast for 20-25 minutes at 425 °F until blistered and the sides begin to char.

Step 2

Cook the pasta of your choice according to instructions. Once pasta is cooked al dente (around 8-10 minutes), drain the pasta and rinse it under cold running water until it’s completely cool.

Step 3

In a blender, combine roasted bell peppers, soft/sillken tofu, nutritional yeast, lemon juice, garlic powder and salt. Blend until smooth and adjust seasoning to taste, if needed.

Step 4

In a large mixing bowl, add the cooked and cooled pasta, the creamy sauce, edamame and diced red onion, cucumber and bell pepper. Mix everything well and add salt and/or pepper to taste.

Step 5

Top with chopped fresh parsley and enjoy salad right away or cool it in the fridge for 10–15 minutes to let everything come together.

Step 6

If you are meal prepping this or making it advance, store it in an airtight container for up to four days in the fridge. This is a great dish to meal prep in advance!