Canada (en)
Germany (de)
Austria (de)
France (fr)
Grilled Vegetable Pasta Salad
Whole-wheat pasta and garden-fresh vegetables make this meatless salad a deliciously healthy option for dinner.
Ingredients
- 7 oz (200 g) extra-firm tofu
- 1 medium red bell pepper, cut lengthwise in half and seeded
- 1 large yellow squash, cut in half lengthwise
- 8 oz (250 g) asparagus spears, trimmed
- 4 oz (125 g) baby portobello mushrooms
- ½ cup (125 mL) reduced-fat balsamic dressing, divided
- ¼ cup (60 mL) snipped fresh basil leaves
- 2 cups (500 mL) uncooked whole wheat rotini pasta
- 1 ounce (¼ cup/60 mL) grated fresh Parmesan cheese (optional)
Directions
- Prepare grill for direct cooking over medium coals. Slice the tofu lengthwise into 1/2-inch (1 cm) slices. Brush tofu and vegetables with 1/4 cup (60 mL) of the dressing. Snip basil using Professional Shears; set aside.
- Meanwhile, cook pasta according to package directions in 4-qt. (3.8-L) Brilliance Nonstick Sauce Pan; drain and keep warm.
- Brush the Modular Grill Pans with oil. Place tofu in one small grill pan, mushrooms in the other small grill pan. Add bell pepper, squash and asparagus to Large Grill Pan. Place tofu and large grill pan on the grill, cook for 5 minutes, turning halfway though. Add remaining small grill pan to the grill and cook all three for an additional 5-7 minutes turning halfway through or until tender. Remove pans from grill.
- Chop vegetables and tofu into bite-size pieces; place in a large mixing bowl. Add pasta, basil and remaining dressing; mix gently. Top with Parmesan cheese, if desired, toss gently. Serve warm or at room temperature.
Yield:
- 4 servings
Nutrients per serving:
Calories 290, Total Fat 9 g, Saturated Fat 3 g, Cholesterol 5 mg, Carbohydrate 35 g, Protein 18 g, Sodium 600 mg, Fiber 8 g
Cook's Tips:
If the tofu you purchased was packaged in water, blot extra moisture from the tofu using paper towels.
To trim asparagus, snap off and discard tough stem ends.
