Tempeh Pasta Salad with Balsamic Reduction Dressing

Fresh and Light Vegetables Mixed with Rotini and Balsamic Tempeh, Dressed with a Balsamic Reduction Dressing

Ingredients

½ Pound dry Rotini (about ½ a box)

¼ cup black olives

1 cup carrots, small julienne

2 cups broccoli, small cut

1 cup grape or cherry tomatoes, halved

1 cup spinach and arugula mix (optional)

1 tablespoon olive oil

Salt and Pepper to taste

Balsamic Tempeh

8 oz tempeh cut into strips

¼ cup balsamic olive oil

Canola oil for frying

Balsamic Reduction Dressing

½ cup Balsamic vinegar

½ tsp Italian herb spice blend

½ tsp Garlic finely minced

1 cup olive oil

Salt and Pepper to taste

Procedures

Fill a large pot with water and salt generously. Heat the pot on high and bring the water to a boil. Add the pasta once the water starts boiling and stir occasionally. Cook the pasta for about 5 to 6 minutes or until al dente. Remove the pot from the heat and drain the pasta. Rinse the pasta with cold water and drain well. Place the pasta into a large clean bowl and toss with about a tablespoon of olive oil to prevent the noodles from sticking. Place in the refrigerator to cool down completely.

Next start making the dressing. Add the balsamic vinegar to a small saucepan. Heat on medium high heat until it comes to a gentle simmer. Keep stirring the liquid to prevent the vinegar from burning. Lower the heat to keep the balsamic vinegar just below a boil. The balsamic vinegar should slowly start thickening and reduce. Once it is thick enough to coat the back of a spoon, turn off the heat and add the minced garlic and Italian spices.

Pour the balsamic vinegar into a medium mixing bowl. Using a damp kitchen towel, steady the bowl to the counter. Whisk the vinegar vigorously and start slowly streaming in the olive oil into the vinegar to emulsify them. Once all of the oil is poured in, add salt and pepper to taste. Place into an airtight container and place in the refrigerator until needed.

Cook the tempeh by greasing a medium saucepan and heat to medium high. Cook the tempeh in two batches so the pan does not become over crowded. Let the pan get hot before adding the tempeh. Add tempeh and cook each side for about 3 minutes or until golden brown. Season with a pinch of salt and pepper. Once both sides are browned, add half of the balsamic vinegar to the pan. Remove the pan from heat and let the tempeh fully absorb the vinegar before removing the tempeh from the pan. Place the tempeh onto a clean plate and set aside. Repeat with second batch. Set aside to cool completely before cutting them into 1 inch pieces.

Remove the pasta from the fridge and assemble the salad by adding the carrots, olives, tomatoes, tempeh, broccoli, and arugula spinach mix. Toss until well combined. Dress the salad with your desired amount of dressing and mix well. Serve cold and enjoy. Pasta can be kept in the refrigerator for up to 7 days.