Tofu Pasta Salad
- 8 ounces rotelle tricolored
- 1/2 pound asparagus, trimmed and
cut into 2-inch pieces
- 8 ounce extra firm tofu, rinse & drained on
paper towels, then cut into 1/2-inch cubes
- 2 medium tomatoes, seeded and diced
- 1/2 pound sliced mushrooms
- 1 cup walnut pieces (not chopped)
- 1/4 cup olive oil
- 1/3 cup balsamic vinegar
- 1 (1 ounce) envelope Italian
salad dressing mix
Cook the pasta according to package instructions. Drain and rinse under cold running water then drain again. Set aside in a large serving bowl.
In a medium saucepan of boiling water, cook asparagus pieces until just tender (about 3 to 4 minutes). Drain, rinse under cold running water and drain again. Add it to the bowl with the pasta. Add tofu, tomatoes, mushrooms and walnut pieces.
In a small bowl (or dressing mixer jar), mix together olive oil, vinegar and dressing mix. Pour dressing over the salad and mix well. Serve at room temperature or chilled.
Serve with Jim's Corn Bread.
Amount Per Serving:
Calories 324 - Calories from Fat 23
Percent Total Calories From: Fat 62%, Protein 15%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 2g, Cholesterol 0mg, Sodium 10mg, Total Carbohydrate 20g, Dietary Fiber 3g, Protein 13g, Vitamin A 541 units, Vitamin C 15 units, Calcium 66 units, Iron 3 unit