Hy-Vee Recipes and Ideas

Directions

1. Step1
   In a blender, chop basil leaves with garlic, using "on" and "off" turns and scraping down the sides, until finely chopped.
2. Step2
   Add olive oil, vinegar and yogurt. Blend again. Add silken tofu and whirl until very smooth. Refrigerate dressing until ready to use.
3. Step3
   Blanch the asparagus for 1 minute in a large pot of boiling water. After 1 minute, add frozen peas.
4. Step4
   Stir a few seconds, then drain the vegetables well.
5. Step5
   Toss vegetables with cooked pasta in a large serving bowl. Cover and refrigerate.
6. Step6
   To serve, toss the salad with a large fork and spoon to separate the corkscrews. Add dressing and toss to coat well.
7. Step7
   You can add the dressing awhile before serving, but the pasta will absorb much of the dressing. Tastes great, but may not be as creamy. If preferred, can toss the pasta with 1 tablespoon oil to keep it from sticking and to lessen the amount of dressing absorbed.