Vegetarian summer salad
Boil the pasta according to the instructions on the package. You can use any type of pasta, but it’s recommended to use farfalle (bow tie) or rotini. You can also use tri-colour pasta to give the dish more colour. While the pasta is cooking, whisk together the dressing in a small bowl. First add together the garlic, mustard, lemon juice, vinegar, salt, pepper, honey, red wine vinegar, and pepper. Then, while whisking, slowly pour the olive oil so that the dressing emulsifies.
In a large bowl, add all of the cut up vegetables, and place in the fridge to cool. When the pasta is ready, you will want to set it in the refrigerator to cool. Once it becomes room temperature, add the pasta to the large bowl of vegetables. Toss in the chopped tofu, the dressing, and mix well. Stick in the fridge to chill and serve cold.
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