Thai Pasta & Tofu with Vegetables Summer Salad

  • 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)
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.