Pasta Salad with Asparagus and Pecans in Citrus Vinaigrette
| Yield: | 8 Servings |
| Categories: | Asparagus, Pasta, Tofu, Vegetables, Nuts |
| 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 |
Advertisement