Vegetarian pasta salad

Recipes / Salads

Tofu is the secret ingredients in this creamy basil and garlic mayonnaise.

Recipe «Vegetarian pasta salad» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 350g spiral pasta, 1 large corn cob, husk and silk removed, 2 tsp olive oil, 250g fresh peas, shelled, 1 x 250g punnet cherry tomatoes, halved , 160g drained fire-roasted marinated red pepper strips, 2 celery sticks, trimmed, thinly sliced diagonally, 1/3 cup firmly packed torn fresh , basil leaves Freshly ground black pepper, 6 large unpeeled garlic cloves, 1/4 cup firmly packed fresh basil leaves, 1 tbsp white wine vinegar, 2 tsp Dijon mustard, 2 tsp extra virgin olive oil, 1 tbsp water, 1 x 300g packet silken firm tofu , coarsely chopped.

Ingredients:

  • 350g spiral pasta 
  • 1 large corn cob, husk and silk removed 
  • 2 tsp olive oil 
  • 250g fresh peas, shelled 
  • 1 x 250g punnet cherry tomatoes, halved 
  • 160g drained fire-roasted marinated red pepper strips 
  • 2 celery sticks, trimmed, thinly sliced diagonally 
  • 1/3 cup firmly packed torn fresh 
  • basil leaves Freshly ground black pepper 
  • 6 large unpeeled garlic cloves 
  • 1/4 cup firmly packed fresh basil leaves 
  • 1 tbsp white wine vinegar 
  • 2 tsp Dijon mustard 
  • 2 tsp extra virgin olive oil 
  • 1 tbsp water 
  • 1 x 300g packet silken firm tofu , coarsely chopped 
  • Salt & freshly ground black pepper 

Instructions

  1. Preheat oven to 180°C. Cook pasta in a large saucepan of salted boiling water following packet directions until al dente. Drain and refresh under cold running water. Drain well. Place in a large bowl.
  2. Meanwhile, to make the basil & garlic mayonnaise, make a small cut in each garlic clove and place on a baking tray. Bake in preheated oven for 15 minutes or until tender. Remove from oven and set aside for 2-3 minutes to cool. Peel garlic and place in the bowl of a food processor. Add the basil, vinegar, mustard, oil and water, and process until smooth. Gradually add the tofu, processing well after each addition, until combined. Season with salt and pepper.
  3. Use a small sharp knife to cut down the length of the corn cob, close to the core, to remove the kernels. Heat oil in a medium saucepan over medium heat. Add the corn and peas and cook, stirring occasionally, for 5 minutes or until tender. Set aside for 10 minutes to cool.
  4. Add corn mixture to pasta, along with tomato, pepper strips, celery and basil. Add mayonnaise and toss to combine. Spoon among serving bowls and season with pepper. Serve immediately.