Easy recipe Vegetarian Pasta Salad Recipe

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six large unpeeled garlic cloves one quarter cup firmly packed fresh basil leaves one tablespoon white wine vinegar (Recipes by ingridients vinegar) about two teaspoons Dijon mustard about two teaspoons extra virgin olive oil one tablespoon water (Recipes by ingridients water) one x three hundredg packet silken firm tofu (Joyce brand), coarsely chopped Salt freshly ground black pepperStep one Preheat oven to one hundred and eightyC. Cook pasta in a large saucepan of salted boiling water (Recipes by ingridients water) following packet directions until al dente. Drain and refresh under cold running. water (Recipes by ingridients water) Vegetarian Pasta Salad Recipe. Drain well. Place in a large bowl. Step about two Meanwhile, to make the basil garlic mayonnaise, make a small cut in each garlic clove and place on a baking tray. Bake in preheated oven for fifteen minutes or until tender. Remove from oven and set aside for about two-three minutes to cool. Peel garlic and place in the bowl of a food processor. Add the basil,, vinegar (Recipes by ingridients vinegar) mustard, oil and, water (Recipes by ingridients water) and process until smooth. Vegetarian Pasta Salad Recipe. Gradually add the tofu, processing well after each addition, until combined. Season with salt (Recipes by ingridients salt) and pepper. Step three Use a small sharp knife to cut down the length of the corn (Recipes by ingridients corn) cob, close to the core, to remove the kernels. Heat oil in a medium saucepan over medium heat. Add the corn (Recipes by ingridients corn) and peas and cook, stirring occasionally, for about five minutes or until tender. Set aside for ten minutes to cool. Vegetarian Pasta Salad Recipe. Step four Add corn (Recipes by ingridients corn) mixture to pasta, along with tomato, pepper strips, celery and basil. Add mayonnaise and toss to combine. Spoon among serving bowls and season with pepper. Serve immediately.. Vegetarian Pasta Salad Recipe.