Penne, Crispy Tofu, and Green Bean Salad

A light vinaigrette tossed with pasta, fresh produce at peak season, and sautéed tofu made this salad a hit in our Test Kitchens.

Yield: 8 servings (serving size: 1 1/2 cups)

Ingredients

• Salad:
• 1  (15-ounce) package extra-firm tofu, drained and cut into 1-inch cubes
• 1  teaspoon  olive oil
• 2  cups  uncooked penne pasta (8 ounces tube-shaped pasta)
• 2  cups  (2-inch) cut green beans (about 8 ounces)
• 2  cups  halved cherry tomatoes
• 1  tablespoon  chopped fresh or 1 teaspoon dried dill
• 
  Dressing:
• 2  tablespoons  red wine vinegar
• 1  tablespoon  fresh lemon juice
• 1  tablespoon  olive oil
• 1  teaspoon  low-sodium soy sauce
• 1/4  teaspoon  sugar
• 1/4  teaspoon  salt
• 1/4  teaspoon  black pepper
• 3  garlic cloves, crushed

Preparation

To prepare salad, pat tofu cubes dry with a paper towel. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add tofu; sauté 5 minutes, browning on all sides. Remove from pan; chill 30 minutes.

Cook pasta in boiling water for 5 minutes; add beans, and cook an additional 5 minutes. Drain. Rinse with cold water, and drain. Combine tofu, pasta mixture, tomatoes, and dill in a large bowl.

To prepare dressing, combine vinegar and remaining ingredients in a jar; cover tightly, and shake vigorously. Pour dressing over salad; toss well to coat. Cover and refrigerate 30 minutes.

Nutritional Information

Calories:

187 (26% from fat)

Fat:

5.4g (sat 0.7g,mono 2.2g,poly 2g)

Protein:

8.9g

Carbohydrate:

27.1g

Fiber:

2.4g

Cholesterol:

0.0mg

Iron:

4.5mg

Sodium:

101mg

Calcium:

78mg