Spinach-Cherry Pasta Salad with Poppy Seed Dressing

Ingredients

• ½ block Extra-firm Silken Tofu
• 1 ½ tbsp White Wine Vinegar
• 1 tsp Maple Syrup
• ½ tsp Dry Mustard
• ¼ tsp Onion Powder
• ¼ tsp Garlic Powder
• 1 tsp Poppy Seeds
• 3 oz Whole Wheat Rotini Pasta
• ¾ can (15 oz) Cannellini Beans
• 1 cup Fresh Sweet Cherries
• 1 ½ cups Baby Spinach
• 1 whole Bell Pepper
• ¼ cup Red Onion
• ¼ cup Sliced Almonds

Instructions

1. Make the poppy seed dressing: combine the silken tofu, white wine vinegar, maple syrup, dry mustard, onion powder, and garlic powder in a blender or food processor. Blend until completely smooth. Season with salt and pepper to taste, then stir in the poppy seeds.
2. Cook the rotini according to package directions until al dente. Drain, rinse under cold water, and drain well.
3. In a large salad bowl, layer the cannellini beans, most of the cherries (reserving a small handful), the baby spinach, cooked pasta, chopped bell pepper, and sliced red onion.
4. Spoon the poppy seed dressing evenly over the top, smoothing it toward the edges of the bowl.
5. Scatter the reserved cherries and toasted sliced almonds over the top. Serve immediately or refrigerate until ready to serve.