Tofu Pasta Salad with Basil Vinaigrette

*To cook tofu: Preheat oven to 400 degrees F. Drain tofu package and cut tofu into 1/2-inch cubes. Place cubes onto a baking sheet lined with a silpat mat or lightly oiled foil sheet. Bake for 15-20 minutes, or until cubes are lightly browned.

For the vinaigrette:
Add basil, olive oil, parmesan, lemon juice, lemon zest, vinegar, garlic, salt and pepper into a blender or food processor. Blend until smooth and place in refrigerator until ready to use.

For pasta salad:
In a large pot, bring 4 to 6 quarts of lightly salted water to a boil over high heat. Add green beans and cook for 4-5 minutes, or until crisp-tender. Remove beans from the water with a slotted spoon and place on a paper towel to dry. Add frozen peas and cook for 3-4 minutes, then also remove with slotted spoon and place in a bowl with green beans.

With water still at a boil, add pasta and cook until al-dente, according to package instructions. While pasta is cooking, saute sliced squash in a pan with a dash of olive oil until browned. Place squash in the bowl with green beans.

Drain pasta, shaking off excess water, and place in a large serving bowl. Add green beans, peas, sauteed squash, tofu and toasted walnuts to pasta. Add vinaigrette and toss (you may not need to use all of it but I did).

Allow salad to rest for 10 to 15 minutes, then add salt and pepper to taste. Take photos of creation and send to friends and family members to ensure this recipe is made in all households! Enjoy!