Vegetarian pasta salad

Tofu is the secret ingredients in this creamy basil and garlic mayonnaise.

INGREDIENTS
350g spiral pasta
1 large corn cob, husk and silk removed
2 teaspoons olive oil
250g fresh peas, shelled
1 x 250g punnet cherry tomatoes, halved
160g drained fire-roasted marinated red pepper strips (Always Fresh brand)
2 celery sticks, trimmed, thinly sliced diagonally
1/3 cup firmly packed torn fresh basil leaves, to serve
Freshly ground black pepper, to serve

METHOD

1. Preheat oven to 180°C. Cook pasta in a large saucepan of salted boiling water following packet directions until al dente. Drain and refresh under cold running water. Drain well. Place in a large bowl.
2. Meanwhile, to make the basil & garlic mayonnaise, make a small cut in each garlic clove and place on a baking tray. Bake in preheated oven for 15 minutes or until tender. Remove from oven and set aside for 2-3 minutes to cool. Peel garlic and place in the bowl of a food processor. Add the basil, vinegar, mustard, oil and water, and process until smooth. Gradually add the tofu, processing well after each addition, until combined. Season with salt and pepper.
3. Use a small sharp knife to cut down the length of the corn cob, close to the core, to remove the kernels. Heat oil in a medium saucepan over medium heat. Add the corn and peas and cook, stirring occasionally, for 5 minutes or until tender. Set aside for 10 minutes to cool.
4. Add corn mixture to pasta, along with tomato, pepper strips, celery and basil. Add mayonnaise and toss to combine. Spoon among serving bowls and season with pepper. Serve immediately.

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