Update my dinner status, I'm making this tonight.
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Bring 6 quarts of lightly salted water to a boil in a large covered pot over high heat. Stir in the pasta shells. After the pasta has cooked to within 5 minutes of the cooking time according to the package directions, add the asparagus. Continue cooking for 5 minutes, stirring occasionally, until the pasta is cooked and the asparagus is crisp-tender. Drain the pasta and asparagus. Rinse under cold water, then drain again. Turn into a bowl. Add the tofu, tomato, and pecans. Toss gently but thoroughly to combine, using two spoons. In a separate bowl, whisk together the olive oil, orange juice, lime zest, lime juice and shallot. Slowly add the soy milk, whisking to combine. Whisk in salt and pepper to taste. Pour this over the pasta salad. Toss well to coat, using two spoons. Taste for seasonings. Serve immediately or chilled. >From CLAIRES CLASSIC AMERICAN VEGETARIAN COOKING, By Claire Criscuolo (Dutton). >Edited by Pat Hanneman (Kitpath) 98-Mar Notes: Asparagus and pecans are delicious together. Here they are combined with tiny cubes of firm tofu gently tossed in an orange and lime flavored vinaigrette. Recipe by: CLAIRES CLASSIC AMERICAN VEGETARIAN COOKING Posted to MC-Recipe Digest by KitPATh on Mar 18, 1998
