Tofu Pasta Salad
Recipe provided by Carleen McKillop, R.D.
Oregon Heart & Vascular Institute
12 oz. whole wheat shell pasta
1/2 cup kalamata olives, drained and broken into small pieces
1 cup finely chopped zucchini
1/2 cup sun-dried tomatoes, drained and sliced thinly
1 cup fresh basil, chopped thinly
12 oz. extra firm tofu, cut into 1/4" cubes
5 tablespoons olive oil
4 tablespoons red wine vinegar
4 cloves garlic, minced
1/4 teaspoon sea salt
2 tablespoons pasta seasoning (Trader Joe's)
- Cook pasta according to directions on package. While pasta is cooking, drain olives and break into several pieces with your fingers. Place olives and next 4 ingredients in large bowl.
- In separate bowl or jar with lid, combine oil, vinegar, garlic, salt, and pasta seasoning. Shake to blend.
- Drain pasta and cool slightly by rinsing cold water on them. Add to vegetables. Toss with dressing.
Per serving: Calories 380, Protein 16 gm, Carbs 39 gm, Total Fat 17 gm, Sat Fat 2 gm, Cholesterol 0 mg, Trans Fat 0 gm, Sodium 303 mg, Fiber 8 gm