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Pasta Salad with Asparagus and Pecans in Citrus Vinaigrette



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  • Cooking Time: N/A

Pasta Salad with Asparagus and Pecans in Citrus Vinaigrette

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

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.

Ingredients:

1 lb Medium pasta shells
2 lb Thin asparagus; washed,
-tough bottoms removed, cut
-into 1-inch pieces
1 lb Firm tofu; drained and cut
-into 1/4-inch cubes
1 lg Ripe tomato; diced
1/4 c Pecan halves
3 tb Extra-virgin olive oil
1/2 lg Orange; squeezed OR 1/2 cup
-fresh orange juice
1 tb Grated lime zest
2 Limes; squeezed OR
-3-tablespoons lime juice
1 lg Shallot; minced
1/4 c Soy milk
Salt and pepper

Serves:

8 Servings
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