Tofu Pasta Salad

6-8 servings

• 8 ounces rotelle tricolored
     corkscrew pasta
• 1/2 pound asparagus, trimmed and
     cut into 2-inch pieces
• 8 ounce extra firm tofu, rinse & drained on
     paper towels, then cut into 1/2-inch cubes
• 2 medium tomatoes, seeded and diced
• 1/2 pound sliced mushrooms
• 1 cup walnut pieces (not chopped)
• 1/4 cup olive oil
• 1/3 cup balsamic vinegar
• 1 (1 ounce) envelope Italian
     salad dressing mix

Cook the pasta according to package instructions. Drain and rinse under cold running water then drain again. Set aside in a large serving bowl.

In a medium saucepan of boiling water, cook asparagus pieces until just tender (about 3 to 4 minutes). Drain, rinse under cold running water and drain again. Add it to the bowl with the pasta. Add tofu, tomatoes, mushrooms and walnut pieces.

In a small bowl (or dressing mixer jar), mix together olive oil, vinegar and dressing mix. Pour dressing over the salad and mix well. Serve at room temperature or chilled.

Serve with Jim's Corn Bread.

Bon appetit!