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Nutrition
Facts:
(per serving) |
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Calories: 210
Fat: 6g
Cholesterol: 0mg
Sodium: 280mg
Carbohydrate: 28g
Fiber: 6g
Protein: 11g
Soy Protein: 4g
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This recipe is: |
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Kid
Friendly
Low Cholesterol
Low Sodium
Vegetarian |
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Recipes - Main
Dish
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Mediterranean
Pasta Salad
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| by
Kathy Farrell-Kingsley |
| Serves: 6 |
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| This
easy and colorful pasta salad is great for
summer entertaining because it appeals to
everyone. |
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| Measures
Translation Table |
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| Ingredients: |
12
oz. pasta shells or rotini
2 cups fresh green beans, trimmed & and
cut into 1" lengths
12-oz. jar marinated artichokes, drained and
chopped
1 pint cherry tomatoes, halved
1/2 cup kalamata olives, chopped
1 cup Mori-Nu®
Tofu Extra Firm Lite, diced
Dressing
1/2 cup Mori-Nu®
Tofu Extra Firm Lite
3 T. plain soy milk
3 T. prepared pesto
1 T. red wine vinegar
1 T. fresh lemon juice
Salt and pepper to taste |
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| Instructions: |
- Bring a large pot of water to a boil.
When the water boils, add 1 tsp. salt,
then the pasta, stirring to prevent sticking.
Cook, stirring occassionally, until the
pasta is al dente, about 10 minutes.
- Meanwhile, steam the green beans until
tender, about 5 minutes. Rinse under cold
water and drain well.
- Drain the pasta, rinse under cold water
and drain well. Transfer to a large serving
bowl. Add the green bean, tomatoes, artichokes,
olives and tofu; toss to mix. Season to
taste with salt and pepper.
- Make the dressing: In a blender or food
processor, combine all the dressing ingredients
and process until blended and smooth.
Season to taste with salt and pepper.
Pour the dressing over the salad and toss
gently to mix. Serve at room temperature.
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