Pasta salad with asparagus and pecans in citrus vinaigrette
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Medium pasta shells |
| 2 | pounds | Thin asparagus; washed, tough bottoms removed, cut into 1-inch pieces |
| 1 | pounds | Firm tofu; drained and cut into 1/4-inch cubes |
| 1 | large | Ripe tomato; diced |
| ¼ | cup | Pecan halves |
| 3 | tablespoons | Extra-virgin olive oil |
| ½ | large | Orange; squeezed OR 1/2 cup fresh orange juice |
| 1 | tablespoon | Grated lime zest |
| 2 | Limes; squeezed OR 3-tablespoons lime juice | |
| 1 | large | Shallot; minced |
| ¼ | cup | Soy milk |
| Salt and pepper | ||
Directions
Bring 6 quarts of lightly salted water to a boil in a large covered pot over high heat. Stir in the pasta shells. After the pasta has cooked to within 5 minutes of the cooking time according to the package directions, add the asparagus. Continue cooking for 5 minutes, stirring occasionally, until the pasta is cooked and the asparagus is crisp-tender. Drain the pasta and asparagus. Rinse under cold water, then drain again. Turn into a bowl. Add the tofu, tomato, and pecans. Toss gently but thoroughly to combine, using two spoons.
In a separate bowl, whisk together the olive oil, orange juice, lime zest, lime juice and shallot. Slowly add the soy milk, whisking to combine. Whisk in salt and pepper to taste. Pour this over the pasta salad. Toss well to coat, using two spoons. Taste for seasonings. Serve immediately or chilled.
>From CLAIRE'S CLASSIC AMERICAN VEGETARIAN COOKING, By Claire Criscuolo (Dutton).
>Edited by Pat Hanneman (Kitpath) 98-Mar Notes: Asparagus and pecans are delicious together. Here they are combined with tiny cubes of firm tofu gently tossed in an orange and lime flavored vinaigrette.
Recipe by: CLAIRE'S CLASSIC AMERICAN VEGETARIAN COOKING Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 18, 1998