Vegetarian Pasta Salad

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Vegetarian Pasta Salad

 

 

350 g (12 1/3 oz) spiral pasta

1 large corn cob, husk and silk removed

2 tsp olive oil

250 g (9 oz) fresh peas, shelled

250 g (9 oz) cherry tomatoes, halved

160 g (5 2/3 oz) drained fire-roasted marinated red pepper strips

2 celery sticks, trimmed, thinly sliced diagonally

1/3 cup firmly packed torn fresh

basil leaves

freshly ground black pepper

 

Basil & Garlic Mayonnaise:

 

6 large unpeeled garlic cloves

1/4 cup firmly packed fresh basil leaves

4 tsp white wine vinegar

2 tsp Dijon mustard

2 tsp extra virgin olive oil

4 tsp water

one 300 g (101/2 oz) packet silken firm tofu, coarsely chopped

salt and freshly ground black pepper

 

 

1. Preheat oven to 180 C (350 F).

 

2. Cook pasta in a large saucepan of salted boiling water following

packet directions until al dente. Drain and refresh under cold running

water. Drain well. Place in a large bowl.

 

3. Meanwhile, to make the Basil and Garlic Mayonnaise, make a small

cut in each garlic clove and place on a baking tray. Bake in preheated

oven for 15 minutes or until tender. Remove from oven and set aside

for 2 to 3 minutes to cool. Peel garlic and place in the bowl of a

food processor. Add the basil, vinegar, mustard, oil and water, and

process until smooth. Gradually add the tofu, processing well after

each addition, until combined. Season with salt and pepper.

 

4. Use a small sharp knife to cut down the length of the corn cob,

close to the core, to remove the kernels. Heat oil in a medium

saucepan over medium heat. Add the corn and peas and cook, stirring

occasionally, for 5 minutes or until tender. Set aside for 10 minutes

to cool.

 

5. Add corn mixture to pasta, along with tomato, pepper strips, celery

and basil. Add mayonnaise and toss to combine. Spoon among serving

bowls and season with pepper. Serve immediately.

 

 

 

TIP: You can make the mayonnaise up to 1 day ahead. Store in an

airtight container in the fridge and stir before using. This pasta

salad will keep for up to 2 days in an airtight container in the fridge.

 

 

 

Serves 4.