Recipe - Pasta Salad With Asparagus And Pecans In Citrus Vinaigrette

1 pound Medium pasta shells
2 pound Thin asparagus; washed,
tough bottoms removed, cut
into 1inch pieces
1 pound Firm tofu; drained and cut
into 1/4inch cubes
1 lg Ripe tomato; minced
One fourth cup Pecan halves
3 tablespoon Extravirgin olive oil
One half lg Orange; squeezed OR One half cup
fresh orange juice
1 tablespoon Grated lime zest
2 Limes; squeezed OR
3tablespoons lime juice
1 lg Shallot; minced
One fourth cup Soy milk
Salt and pepper

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 crisptender. 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 CLAIRE'S CLASSIC AMERICAN VEGETARIAN COOKING, By Claire Criscuolo
(Dutton).

Edited by Pat Hanneman (Kitpath) 98Mar

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: CLAIRE'S CLASSIC AMERICAN VEGETARIAN COOKING

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 18,
1998