2zucchini squashesthinly sliced or 2 cups butternut squash, cubed
1-2tbspgrapeseed oil
1/4cupred wine vinegar
1/4cupextra virgin olive oil
1tspdried basil
1tspdried oregano
1tspfreshly ground black pepper
1/2tspred chili flakes
1/2tspdried thyme
1/2tspdried rosemary
1/2tspsalt
1 12-ozpackage tofudrained & cubed
1package Barilla Chickpea Rotini
1/3cupblack olivespitted & halved
1/4cupsundried tomatoeschopped
1vine ripened tomatochopped
1/4cupfresh basilchiffonade or chopped
Instructions
Preheat oven to 350° and line a baking sheet with parchment or a silicone baking mat. Place the zucchini or butternut squash onto the baking sheet and toss with 1-2 tablespoons of grapeseed oil. Spread evenly over baking sheet, and roast for 30 minutes.
In a medium mixing bowl, combine the red wine vinegar, extra virgin olive oil, basil, oregano, black pepper, chili flakes, thyme, rosemary, and salt. Whisk or stir well to combine.
Add the cubed tofu to the bowl with the dressing and toss to coat. Set it aside on the counter or refrigerator to marinate while the squash cooks.
To make the pasta: boil 4 quarts of salted water, add pasta and boil for 6-7 minutes for al dente pasta (I add 1-2 more minutes because I like a softer pasta). Drain well, then toss immediately with a drizzle of extra virgin olive oil. Spread it evenly over a baking sheet to cool until ready to use.
Once the squash is roasted, transfer it to a large mixing or salad bowl, then add the pasta, tofu with its marinade/dressing, olives, sundried tomatoes, and raw tomatoes. Stir well to coat, and season to taste with salt if needed.
Serve immediately or set it aside to cool and marinate more. Top with fresh basil before serving.