Ingredients

• 1 (12 oz) bag Tinkyada vegetable spirals
• 1/2 lb. asparagus, trimmed and cut into 2 inch pieces
• 1/2 (16 oz) pkg water packed tofu, cut into 1/2 inch cubes
• 2 med tomatoes, diced
• 8 oz white mushrooms, sliced
• 1 cup walnut pieces
• 1/4 cup extra virgin olive oil
• 1/3 cup balsamic vinegar
• 1 (1 oz) pkg Italian salad dressing mix

Directions

1. Drain and cube the tofu, put it in a bowl with a tight cover. Mix the oil, vinegar and Italian dressing mix together and pour over tofu. Pu the lid on the bowl and turn over a few times to thoroughly coat tofu. Let marinate for at least an hour or overnight, turning the bowl once in a while.

2. Cook noodles until al dente in a large saucepan filled with lightly salted boiling water. Drain and rinse under cold running water. Drain and place in a large serving bowl.

3. In a medium saucepan of boiling water, cook asparagus until just tender, about 3 minutes. Drain, rinse under cold running water, and drain again. Add to the bowl with pasta along with tomatoes, mushrooms, walnuts and marinated tofu with the dressing. Mix thoroughly and salt to taste.

4. Serve at room temperature with garlic bread!

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