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Recipe Category: Pasta
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Winter Pasta Salad And Creamy Mustard Vinaigrette Recipe
Ingredients
Makes 4 servings
- 8 ounces ziti
- 2 1/2 cups broccoli florets
- 1 small red onion, chopped
- 2 medium carrots, grated
- 1 1/2 cups frozen peas, thawed
- 1/2 cup silken tofu, drained
- 3 tablespoons Dijon mustard
- 2 tablespoons cider vinegar
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Method
- In a large pot of boiling salted water, cook the ziti, stirring occasionally, until al dente, about 10minutes
- About 2 minutes before the pasta is finished cooking, stir in the broccoli
- Drain and rinse the pasta and broccoli under cold water
- Transfer the pasta and broccoli to a large bowl and add the onion, carrots and peas
- Set aside
- In a blender or food processor, combine the tofu, mustard, vinegar, oil, salt and pepper and blend until smooth
- Taste, adjusting seasonings if necessary
- Pour the dressing over the pasta salad and toss gently to combine
- Serve chilled or at room temperature
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