What is it with my obsession with salads this summer?! I recently rediscovered pasta salad, and I am hooked! This version is adapted from the MinimalistBaker and it (of course) didn't disappoint.
1/2 red pepper, diced
1/2 cucumber, diced
1/4 cup diced red onion
1 chopped small tomato
4 cups dried pasta
Silken Tofu, 1 cup
2 Tbsp dried dill
2-3 Tbsp sugar (honey if not vegan)
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
2 Tbsp vinegar (I used red wine)
2 Tbsp oil (I used sesame)
1 Tbsp mustard
Cook pasta until al dente, drain and set aside.
Chop the vegetables and mix in with pasta.
Place all the ingredients for the sauce in a blender until smooth. Add to pasta and vegetables and mix well. Place in fridge for 1-2 hours before serving.