Pasta Salad with Asparagus and Tofu

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This recipe is from the cookbook, Fix-It-Fast Vegetarian Cookbook. I

use whatever vegetable is in season in place of the asparagus.

 

1/2 cup lemon juice

1/4 cup grated Parmesan cheese

3 tablespoons minced fresh basil or

1 tablespoon dried basil

3 tablespoons olive oil

2 cloves garlic, minced

3/4 teaspoon salt

8 ounces firm or extra firm tofu, drained

6 ounces penne pasta (about 2 cups)

1 pound fresh asparagus spears, washed and trimmed

 

To make the basil dressing, combine the lemon juice, Parmesan cheese,

basil, olive oil, garlic and salt in a medium bowl. Using your

fingers, crumble the tofu into small pieces and stir in. Allow the

dressing to marinate in the refrigerator while you assemble the

remainder of the salad.

 

Cook the pasta according to the package directions. Cut the washed

and trimmed aparagus into 1 1/2-inch pieces. Add asparagus during

last 3 minutes of cooking pasta. Rinse in cold water. Add to the

marinated tofu, stirring to mix. Cover and refrigerate for 2 hours

before serving.

Yield 5 Cups - 10 (1/2 cup) servings

 

You can substitue with rotini pasta - use 2 1/2 cups dried rotini.

 

This is a very yummy salad...