Ingredients: 1/2 cup fresh basil leaves 1 clove garlic, chopped 1/2 Tbs olive oil 1 Tbs vinegar 1/2 cup nonfat yogurt 1 pkg (10.5 oz) silken tofu 1 lb asparagus, cut in 1" pieces, with base of stems discarded 2 cups frozen peas 16 oz corkscrew pasta, cooked & rinsed Directions:1. Make dressing: In a blender, chop the basil leaves with garlic, using on and off turns and scraping down the sides, until finely chopped. Add the olive oil, vinegar and yogurt; blend again. Add the silken tofu and whirl until very smooth. Refrigerate dressing until ready to use. 2. Make salad: Blanch the asparagus for 1 minute in a large pot of boiling water. When the 1 minute is up, add the frozen peas, stir a few seconds, then drain the vegetables well. Toss the vegetables with the cooked pasta in a large serving bowl. Cover and refrigerate. 3. Serve: With a large fork and spoon, toss the salad to separate the corkscrews. Add the dressing and toss to coat well. |