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Vegetarian pasta salad
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Creamy basil garlic mayo with secret ingredient: tofu.
Ingredients:
  • 350g spiral pasta
  • 1 large corn cob, husk and silk removed
  • 9.20 gm olive oil
  • 250g fresh peas, shelled
  • 1 x 250g punnet cherry tomatoes, halved
  • 160g drained fire-roasted marinated red pepper strips (Always Fresh brand)
  • 2 celery sticks, trimmed, thinly sliced diagonally
  • 82.50 ml firmly packed torn fresh basil leaves, to serve
  • Freshly ground black pepper, to serve
  • 6 large unpeeled garlic cloves
  • 62.50 ml firmly packed fresh basil leaves
  • 20.00 ml white wine vinegar
  • 11.80 gm Dijon mustard
  • 9.20 gm extra virgin olive oil
  • 20.00 gm water
  • 1 x 300g packet silken firm tofu (Joyce brand), coarsely chopped
Instructions:
  • Preheat the oven to 180°C. Cook pasta in a pot of salted boiling water according to package instructions until al dente. Drain, rinse with cold water, and place in a mixing bowl.
  • Prepare the basil & garlic mayonnaise by making a small cut in each garlic clove and then roasting them in the oven for 15 minutes until tender. Let them cool for a couple of minutes, then peel and transfer to a food processor. Add basil, vinegar, mustard, oil, and water. Blend until smooth, gradually adding tofu and seasoning with salt and pepper as desired.
  • Carefully slice the corn kernels off the cob using a sharp knife. Heat oil in a saucepan over medium heat, then add the corn and peas. Cook for 5 minutes until tender, stirring occasionally. Allow to cool for 10 minutes before continuing.
  • Combine the corn mixture with the pasta, tomatoes, pepper strips, celery, and basil. Mix in the mayonnaise and toss gently. Divide into serving bowls, season with pepper, and serve right away.

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