Rating: 3.5 stars
9 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

A light vinaigrette tossed with pasta, fresh produce at peak season, and sautéed tofu made this salad a hit in our Test Kitchens.

Recipe by Cooking Light July 2001

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Credit: Randy Mayor; Jan Gautro

Recipe Summary

Yield:
8 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare salad, pat tofu cubes dry with a paper towel. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add tofu; sauté 5 minutes, browning on all sides. Remove from pan; chill 30 minutes.

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  • Cook pasta in boiling water for 5 minutes; add beans, and cook an additional 5 minutes. Drain. Rinse with cold water, and drain. Combine tofu, pasta mixture, tomatoes, and dill in a large bowl.

  • To prepare dressing, combine vinegar and remaining ingredients in a jar; cover tightly, and shake vigorously. Pour dressing over salad; toss well to coat. Cover and refrigerate 30 minutes.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

187 calories; calories from fat 26%; fat 5.4g; saturated fat 0.7g; mono fat 2.2g; poly fat 2g; protein 8.9g; carbohydrates 27.1g; fiber 2.4g; iron 4.5mg; sodium 101mg; calcium 78mg.
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