And we are on to salad number 3 of FIVE FOR THE FOURTH! This one is probably my favorite of the five. I liked the tofu. It made it interesting. I don’t think I’ve ever had a pasta salad with tofu in it!
Let’s start with the dressing! We need strawberries! And balsamic vinegar, sea salt, tahini, and Dijon mustard. In a food processor, blend all of this together. Keep it in the fridge to keep it cool while you make the salad part.
We need tofu, cooked noodles, baby kale, more strawberries, red onion, maple syrup, sea salt, more balsamic vinegar, and the pre-made dressing.
In a glass baking dish, whisk together the maple syrup, the balsamic vinegar, a little sea salt, and the finely chopped rosemary. Cut the tofu into one inch pieces and marinade it in the glass baking dish for at least a half-hour.
When the marinade is done, you can cook the tofu (marinade and all) in a pan on top of the stove.
Add the baby kale and the cooked pasta to a bowl. Top with the red onion and strawberries. Add the dressing.
Lastly, add the tofu and mix everything together. Serve cold.
See you next week for salad number 4!