This pasta salad features cherry tomatoes, green beans, corn, and marinated tofu in a balsamic vinaigrette. These orange tomatoes are from Local Harvest Grocery, and their sweet flavor pairs perfectly with the agave nectar in the vinaigrette. The recipe is based loosely on this one from Cooking Light, with my modifications indicated below.
Pasta Salad with Balsamic Vinaigrette, Orange Tomatoes, and Green Beans
About 8 servings
1 container extra-firm tofu, sliced into 3 planks
8 ounces whole wheat penne pasta
1 teaspoon extra virgin olive oil
2 cups green beans, cut into bite-sized pieces
1/2 cup corn kernels
2 cups halved cherry tomatoes
fresh basil to garnish
4 Tablespoons balsamic vinegar
2 Tablespoons agave nectar
2 teaspoons Dijon mustard
freshly ground black pepper to taste
kosher salt to taste
1/2 cup extra virgin olive oil
Press the three slices of tofu for about 30 minutes. Here's what I mean by pressing the tofu.
Put all dressing ingredients in a jar with a lid and shake to combine.
After the tofu is pressed, cut into bite-sized cubes and marinate in half the dressing for about 15 minutes.
Saute the tofu cubes in a teaspoon of olive oil for about 5 minutes in a skillet on moderately high heat. Turn frequently. Pat with a clean towel to remove any excess oil. Set cubes aside.
Cook the pasta for about 5 minutes. Add the green beans and corn to the pasta and cook until done, about 4 more minutes. Put the pasta mixture into a strainer, rinse with cold water, and drain.
Put pasta mixture, tomatoes, and tofu in a large bowl. Dress with some of the remaining dressing. You probably won't need the entire amount. Check for seasoning and garnish with torn fresh basil leaves.