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*To cook tofu: Preheat oven to 400 degrees F. Drain tofu package and cut tofu into 1/2-inch cubes.
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Place cubes onto a baking sheet lined with a silpat mat or lightly oiled foil sheet.
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Bake for 15-20 minutes, or until cubes are lightly browned.
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For the vinaigrette: Add basil, olive oil, parmesan, lemon juice, lemon zest, vinegar, garlic, salt and pepper into a blender or food processor.
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Blend until smooth and place in refrigerator until ready to use.
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For pasta salad: In a large pot, bring 4 to 6 quarts of lightly salted water to a boil over high heat.
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Add green beans and cook for 4-5 minutes, or until crisp-tender.
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Remove beans from the water with a slotted spoon and place on a paper towel to dry.
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Add frozen peas and cook for 3-4 minutes, then also remove with slotted spoon and place in a bowl with green beans.
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With water still at a boil, add pasta and cook until al-dente, according to package instructions.
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While pasta is cooking, saute sliced squash in a pan with a dash of olive oil until browned.
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Place squash in the bowl with green beans.
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Drain pasta, shaking off excess water, and place in a large serving bowl.
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Add green beans, peas, sauteed squash, tofu and toasted walnuts to pasta.
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Add vinaigrette and toss (you may not need to use all of it but I did).
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Allow salad to rest for 10 to 15 minutes, then add salt and pepper to taste.
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Take photos of creation and send to friends and family members to ensure this recipe is made in all households!
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Enjoy!
