pasta - Warm Pasta Salad

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* Exported from MasterCook *

 

Warm Pasta Salad

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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8 ounces tempeh -- crumbled

1/4 cup soy sauce

3 tablespoons balsamic vinegar

5 tablespoons olive oil

3/4 teaspoon dried thyme

1/2 teaspoon dried oregano

1 tablespoon minced garlic

2 cups broccoli florets

1 tablespoon honey

3 tablespoons champagne vinegar

1/3 cup light vegetable stock

2 teaspoons crushed fennel seeds

1 teaspoon salt

1/8 teaspoon black pepper

6 ounces fusilli pasta

Pinch red pepper flakes

4 cups curly endive leaves -- torn into pieces

1 cup chopped radicchio

6 sun-dried tomatoes -- drained and quartered

1 cup sliced red bell pepper

2/3 cup sliced fennel bulb

12 cherry tomatoes -- halved

1/3 cup shredded basil leaves

 

Yield: 4 servings * Prep Time: 45 minutes * Cooking Time: 45 minutes

 

For a quick and simple supper, this satisfying salad includes baked crumbled

tempeh, which some think resembles bacon.

 

1. In a small, shallow baking pan (such as a pie plate), combine the tempeh, soy

sauce, balsamic vinegar, 1 tablespoon of the oil, 1/2 teaspoon of the thyme, the

oregano, and 1 teaspoon of the garlic. Mix well and allow to marinate at room

temperature for 1 hour.

 

2. Preheat the oven to 350F. Bake the tempeh, turning several times, until most

of the liquid has evaporated and the tempeh is browned, about 20 minutes. Remove

from the oven and set aside. The tempeh may be prepared up to 3 days in advance

if refrigerated in an airtight container.

 

3. Meanwhile, place the broccoli in the top rack of a steamer over rapidly

boiling water. Cover and cook until it is just tender, about 8 minutes.

Immediately transfer the broccoli to a strainer and place it in the sink under

cold running water to stop its cooking. When cold to the touch, turn the

broccoli out onto a clean kitchen towel to drain. The broccoli may be prepared

ahead and drained, then refrigerated in an airtight container for up to 2 days.

 

4. Combine 3 tablespoons of the oil with the honey and 1 tablespoon of the

campagne vinegar in a small mixing bowl. Stir in the stock, fennel seeds, 1/2

teaspoon salt, pepper, and remaining 2 teaspoons of minced garlic. Set aside.

 

5. Bring 2 quarts of water to a rolling boil. Add the remaining 1/2 teaspoon of

salt. When the water returns to the boil, stir in the pasta. Cook according to

packaged instructions, until it is al dente. Drain the pasta immediately and

place it in a wide pasta platter. Drizzle the honey and oil mixture and the red

pepper flakes over the pasta and toss to coat evenly. If the vegetables are not

quite ready, cover the bowl to keep the pasta warm.

 

6. Meanwhile, heat the remaining 1 tablespoon oil in a 12-inch skillet. Add the

endive and cook, tossing constantly, until it is coated with oil, about 30

seconds. Add the remaining 2 tablespoons vinegar and cook for another minute.

Stir in the radicchio, sun-dried tomatoes, tempeh, broccoli, pepper, fennel, and

cherry tomatoes. Cook only long enough to warm through, about 1 minute. Add this

vegetable mixture to the pasta along with the basil and toss well. Serve at

once.

 

Cook's Note: The tempeh is best marinated for at least 1 hour before proceeding

with the recipe.

 

 

Source:

" New Vegetarian Classics: Entrees, ISBN 0-89594-738-2 "

 

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Per Serving (excluding unknown items): 329 Calories; 22g Fat (55.8% calories

from fat); 14g Protein; 25g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

1644mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0

Fruit; 3 1/2 Fat; 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0