Based on a recipe by The Minimalist Baker
Served at 2014 Kelly Reunion
1 lb. ditalini or other small pasta
2 or 3 bell peppers, diced
1 small red onion, diced
5 or 6 stalks of celery, diced
Dressing:
1 pkg. silken tofu
1/4 cup wine or cider vinegar
1/4 cup olive oil
2 TB dijon mustard
1 clove garlic, minced
6 TB fresh dill or 3 TB dried
1 TB sugar or honey
1 tsp salt
pepper to taste
Cook noodles, drain and rinse in cold water. Add diced peppers, onion and celery to make a nice proportion of pasta to veggies. To make dressing, combine all ingredients in blender and blend until smooth. Mix with salad and season to taste.
Serves 10-12.