This is a flavorful salad that is ideal for those summer get togethers, both served cold or warmed up. Roasting the asparagus only takes 10 minutes and is perfect in this salad.
INGREDIENTS:
16-oz farfalle, cooked, drained and rinsed in cold water
1 pkg Westsoy Garlic and Herb baked tofu, cubed
1 red bell pepper, chopped
1 bunch asparagus, trimmed and cut into 1″ pieces
2 Tbs fresh thyme, chopped
2 Tbs balsamic vinegar
1 Tbs lemon juice
2 Tbs olive oil, divided
3-4 Tbs jarred or homemade basil pesto
Salt and pepper, to taste
1 C walnuts, chopped and toasted
DIRECTIONS:
Preheat oven to 425. Line a baking sheeting with foil. In a small bowl, mix asparagus pieces with 1 Tbs of olive oil, add salt and pepper to taste. Layer onto baking sheet and roast for 10 minutes. In a large bowl, combine the pasta with the pesto, bell pepper, and tofu. Once asparagus has cooled (it won’t take long) add to the pasta mixture. Mix in the thyme and salt and pepper to taste. In a small bowl, combine balsamic vinegar, lemon juice and remaining 1 Tbs of olive oil. Pour over pasta mixture and combine well. Refrigerate for a couple hours and when ready to serve, mix in the walnuts. Enjoy!
