Curried Whole Wheat Pasta Salad
Yield: 20 servings, 1 cup (250 mL) each
Curried Onion Dressing
| 2 cups | Kraft Signature Sweet Onion Vinaigrette Dressing |
| 1 cup | Canned Pineapple Juice |
| 1/4 cup | Chopped Pickled Ginger |
| 2-1/2 tbsp | Curry Powder, toasted, divided |
Vegetable Pasta Salad
| 565 g | Tofu |
| 2-1/2 tbsp | Coriander Seed |
| 2-1/2 tbsp | Mustard Seed |
| 8 cups | Whole Wheat Medium Pasta Shell, cooked |
| 1 cup | Grape Tomatoes, halved |
| 1 cup | Frozen Peas, thawed |
| 1 cup | Cabbage, thinly sliced |
| 8 slices | Eggplants, cut into 1" thick slices, grilled and coarsely chopped |
| 1 cup | Cauliflower Florets, blanched |
| 1 cup | Carrots, blanched, coarsely chopped |
| 1 cup | Fingerling Potatoes, cooked, halved |
Curried Onion Dressing:
Mix ingredients until well blended.
Vegetable Pasta Salad:
Add 1/2 cup (125 mL) Curried Onion Dressing (or 2 Tbsp. [30 mL] dressing for trial recipe) to tofu; toss to coat. Refrigerate 30 min. to marinate.
Drain tofu; discard marinade. Coat tofu with coriander and mustard seeds. Cook in skillet on medium-high heat 4 to 5 min. or until evenly browned, turning occasionally. Cut into 1-oz. (30-g) portions.
Combine pasta, remaining Curried Onion Dressing and all remaining Vegetable Pasta Salad ingredients except tofu.
For each serving:
Plate 1 cup (250 mL) Vegetable Pasta Salad; top with 1 oz. (30 g) tofu. Serve at room temperature.
Make Ahead:
Curried Onion Dressing can be made ahead of time. Refrigerate until ready to use as directed. Or, the entire recipe can be made ahead of time. Refrigerate up to 24 hours. Moisten with additional Kraft Signature Sweet Onion Vinaigrette Dressing, if desired. Bring to room temperature before serving.
Recipe provided by Kraft
