I've been craving
picnic food lately, which is weird, because it's too hot for a picnic in South
Texas right now. However, I've been grilling a lot lately, and make-ahead foods
suitable for a picnic make great accompaniments to grilled dishes. They're
also perfect to take to potlucks. This pasta salad would be especially nice for
a vegetarian to take to a potluck or cookout, because it's a main dish that
makes a great side to share with everyone else.
When I was trying to
come up with a new pasta salad, I realized that all of the ones I've really
liked in the past had a creamy dressing and contained chunks of cheese. Creamy
vegan dressings are easy to whip up, but I was stymied by the cheese. Then I remembered
the smoky
baked tofu I've been making recently - dishes like this pasta salad are
exactly what I created the tofu recipe for. Then I stirred in some homemade ranch
dressing and some veggies. Next time I might add some capers, olives, or sliced
pepperoncini, but it was great without, too.
By the way, if you
want to create your own pasta salad recipe, I found a handy
guide by searching for "pasta salad formula." I'll be using that
recipe again as a guide again, I'm sure.
We had the pasta
salad with some grilled corn, grilled stuffed jalapeƱos, and watermelon.
Pasta Salad with Smoky Tofu and Homemade Ranch
Dressing
My red onion was very mild and sweet, so I used the
larger amount listed.
12 ounces fusilli or
other small pasta
3/4 cup ranch
dressing
1 recipe smoky
baked tofu, cooled slightly
2 medium tomatoes,
about 10 ounces
1 small cucumber,
about 8 ounces
1 stalk celery,
minced, about 1/3 cup
1/2 to 3/4 cup
minced red onion
Cook fusilli
according to package directions. Drain, transfer to a large bowl, and
immediately toss with about 1/4 to 1/3 cup dressing to keep it from sticking.
Cube the tofu. Seed
the tomatoes and dice. Peel the cucumber, slice in half lengthwise, and remove
the seeds (or most of them) with a small spoon. Dice. Toss the tofu, tomatoes,
cucumber, celery and onion with the pasta. Thin the remaining dressing with about
1 tablespoon water and add to the salad.
Serves 6.
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