Recipe Category: Vegetarian
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Ingredients
Makes 4 servings
- 8 ounces farfalle
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 4 ounces silken tofu, drained
- 1 tablespoon Dijon mustard
- 1 teaspoon pure maple syrup
- 1 tablespoon cider vinegar
- 2 teaspoons poppy seeds
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Method
- In a large pot of boiling salted water, cook the farfalle, stirring occasionally, until al dente, about10 minutes
- During the last 5 minutes of cooking time, add the broccoli and cauliflower
- Drain the pasta and vegetables and rinse under cold water
- Transfer to a large bowl and set aside
- In a blender or food processor, combine the tofu, mustard, maple syrup, vinegar, poppy seeds, oil, salt and pepper
- Blend until smooth
- Taste, adjusting seasonings if necessary
- Pour the dressing over the pasta salad and toss gently to combine
- Serve chilled or at room temperature
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