Thai Pasta & Tofu with Vegetables Summer Salad


Ingredients:
  • 1 Pkg  Rossi Pasta Capelli d'Angelo
  • 1  lb  firm Tofu, chopped
  • 3  ounce  portabello mushrooms, chopped
  • 4 or 5  each  scallions, chopped
  • 1  small handful fresh cilantro, chopped (optional)
  • 1 10  ounce  bag frozen sugar snap or snow peas, blanched
  • 1/4  cup  pineapple juice
  • 4-5  tablespoon  tamari or dark soy sauce (adjust for taste at end)
  • 3  tablespoon  extra virgin olive oil
  • 3  tablespoon  rice vinegar
  • 2  tablespoon  lime juice
  • 1   tablespoon  hot sesame or chili oil
  • 1-2  tablespoon  chopped fresh ginger or sliced jarred pickled ginger
  • 1 1/2  tablespoon  'Thai' seasoning (or other similar all purpose blend)
Directions:
Combine all liquids with everything else except the pasta and incorporate it well. Then combine this with the pasta. Taste test for seasoning...might need adjusting. Chill for about 2 hours, taste again. Should be...ahhh, fabulous! Serves about 8 cups. NOTE: Feel free to add other vegetables or maybe shrimp...also, if you don't have 'Thai' seasoning...try Creole, Jerk or your favorite.