This veggie pasta salad was a huge hit at our house a few nights ago. My kids both had 2 helpings and my husband and I both loved it as well. It is really yummy and doesn't have that heavy pasta feel at all. The recipe was adapted from this Pampered Chef recipe book. I served it alone and the portion was generous enough to not need any side items or extras. This feels like a perfect summer pasta salad.
Saturated Fat: 3g
Grilled Vegetable Pasta Salad
7 ounces extra firm tofu
1 medium red bell pepper, cut lengthwise in half and seeded
1 large yellow squash, cut lengthwise
1/2 lb asparagus spears, trimmed
4 oz baby mushrooms
1/2 cup reduced-fat balsamic dressing, divided
1/4 cup snipped fresh basil leaves
2 cups uncooked whole wheat rotini pasta
1 oz (1/4 cup) grated fresh Parmesan cheese
1. Prepare grill for direct cooking over medium coals (I actually did this in a grill pan on my stove). Slice tofu lengthwise into 1/2 inch slices. Brush tofu and vegetables with 1/4 cup of the dressing using a pastry brush. Snip bail, and set aside.
2. Meanwhile, cook pasta according to the package direction; drain and keep warm.
3. Lightly grease grid of grill. Place tofu and vegetables on grid of grill. Grill mushrooms 5-7 minutes and bell pepper, squash, asparagus and tofu 10-12 minutes, turning occasionally. Remove vegetables and tofu from grill.
4. Cut vegetables and tofu into bite-size pieces; place in large bowl. Add pasta, basil and remaining dressing; mix gently. Grate Parmesan cheese over salad; toss gently. Serve warm or at room temperature.