8ouncesshell pasta*or other small preferred shape like elbows
1green bell pepperchopped
1pintcherry tomatoeshalved
1/2cupfresh peasthawed frozen peas can also be substituted
2cupsyellow wax beansor green beans, trimmed
Instructions
Bring a large pot of salted water to a boil.
While the water heats up, cut the pressed tofu into cubes. Place 2 tablespoons of the olive oil in a skillet over medium-hot heat. Once hot, add the tofu and season with salt and pepper. Brown the tofu on all sides then add the garlic and 2 tablespoons balsamic vinegar. Toss to coat and cook an additional 1-2 minutes until the vinegar cooks off. Turn off the heat and set aside.
Add the yellow wax beans to the boiling water and blanch for 2 minutes. Remove from the pot with a strainer then roughly chop and add to a large mixing bowl.
Bring the water back to a boil then add the pasta. Cook until al dente according to package directions which will vary depending on the type of pasta you're using.
While the pasta cooks, add the remaining vegetables to the mixing bowl with the beans.
Strain the cooked pasta and rinse with cold water. Add to the bowl with the vegetables. Pour in the remaining olive oil and balsamic vinegar and season to taste with salt and pepper giving the pasta a thorough toss.
Add the cooked tofu to the bowl and gently fold into the pasta salad.
The salad can be served immediately or after chilling in the refrigerator for a couple of hours.
Notes
* Use a gluten-free pasta if necessary. I like chickpea pasta for this recipe as I find it holds up better versus brown rice or other gluten-free varieties.