Ingredients For Pasta:

  • 1 pack of AFC Firm Tofu (Choose from 3 different sizes: 14oz. Organic, 19oz. & 14oz.) cut into ½-inch cubes
  • ½ lb dry rotini (or rotelli) pasta
  • ¾ lb green beans, trimmed and cut into 2 inch pieces
  • 1.5 cups grape tomatoes, sliced
  • 1 medium yellow squash, sliced
  • 1 cup frozen peas
  • ¼ cup walnuts, roughly chopped
Ingredients For Dressing:
  • 1.5 cups fresh basil leaves, lightly packed
  • ¼ cup olive oil
  • ½ cup grated parmesan
  • 3 tbsp wine vinegar
  • Zest and juice of one lemon
  • 2 cloves garlic, chopped
  • ½ tsp kosher salt
  • Pepper, to taste


To make the dressing:

  1. Blend all ingredients in a blender or food processor and keep in refrigerator until ready to use.
  2. For the tofu, preheat the oven to 400°F.
  3. Drain the tofu and cut into ½ inch cubes.
  4. In a frying pan, add oil and sauté tofu for a bout 2-3 minutes or until they turn a light yellow color.
To make the pasta:
  1. Bring a large pot of water to a boil.
  2. Add the green beans and cook for 4-5 minutes until tender.
  3. Remove beans with a slotted spoon and place on a clean dish towel to try.
  4. With the water still boiling, add the peas and cook for 1-2 minutes.
  5. Remove and let them dry with the beans.
  6. Next, add the pasta to boiling water and cook until al dente, following the package directions.
  7. Meanwhile, heat a bit of olive oil in a pan and sauté the sliced squash until it is softened and lightly browned.
  8. Lastly, toast the walnuts (you can use the same pan) for a few minutes, being careful not to burn them.
  9. Drain the pasta and add it to a large bowl.
  10. Add in the beans, peas, squash, tomatoes and walnuts.
  11. Add the dressing and stir until it is all incorporated.
  12. Let the salad sit for 10-15 minutes before serving.

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