Pasta Salad, by Sandra Yvonne Duke
You can vary this recipe in many ways for different flavors, and different purposes. I suggest playing with different amounts and kinds of vegetables. I use Simply Organic salad dressing mix because it has no MSG!
1 package garlic vinaigrette (or Italian) dressing mix
4 tablespoons balsamic vinegar
¼ cup water
1/3 cup flax oil
1/3 cup olive oil
Fresh oregano (if available, if not dried will work)
Fresh basil (see above)
Mix together dressing mix, vinegar and water. Once well blended add oregano, basil, flax oil, and olive oil. Let stand one hour. Refrigerate until chilled (can be made a day ahead).
12 oz dried pasta (spirals, shells, wheels, any shape or combo will work, but I don’t recommend long pastas like spaghetti)
1 head broccoli (florettes only, chopped up fairly small)
½ pint Cherry tomatoes, quartered
12 oz tofu, cubed
Cook pasta al dente and rinse with cold water until all pasta has cooled. Rinse pan in cold water until it is cool also, and return pasta to pan. While pasta is cooking, cut up broccoli, tomatoes, avocados, and tofu and place in a large bowl (add sauce as soon as you cut up the avocados to keep them from turning brown). Combine well with pasta. Cover and refrigerate 30 minutes to one hour.
Tip: The bowl I like to use for this is just barely large enough to hold it all, so after I have combined everything except for the pasta, I pour it all into the large pot I cook the pasta in, where I have plenty of room to mix it with the pasta, then I pour it back into the bowl.