Penne, Crispy Tofu, and Green Bean Salad

READY IN: 1hr 15mins
Recipe by Barb G.

A light vinaigrette tossed with pasta, fresh produce and sautéed tofu makes this salad a hit. Good served with a sandwich or crusty bread and some fruit. Prep time is chilling time. Some of this salad can easily be made a day ahead. The recipe comes from Cooking Light.

Top Review by Kim in Seattle

Well, I didn't have the dill, lemon juice and I substitued sherry vinegar for the red wine vinegar. I also made more dressing. I tasted it before chilling and it's pretty good! I can't wait to have it for lunch tomorrow. I will definitely make this again with the proper ingredients.

Ingredients Nutrition


  1. To prepare salad, pat tofu dry with paper towel.
  2. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat.
  3. Add tofu; saute 5 minutes, browning on all sides.
  4. Remove from pan; chill 30 minutes.
  5. Cook pasta in boiling water for 5 minutes; add beans and cook an additional 5 minutes.
  6. Drain.
  7. Rinse with cold water, and drain.
  8. Combine tofu, pasta mixture, tomatoes, and dill in a large bowl.
  9. To prepare dressing, combine vinegar and remaining ingredients in a jar; cover tightly and shake vigorously.
  10. Pour dressing over salad; toss to coat.
  11. Cover and refrigerate 30 minutes.
  12. Yield; 8 servings 1 1/2 cups each.

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