Quick Pasta Salad

Ingredients

1/2 pound of pasta (Half a box) - I prefer Rotini or Fusilli
2 garlic cloves
1/2 container of extra firm tofu
3 zucchini
Olive Oil
Salt and Pepper
Feta cheese (optional)
Green and Black Olives (optional)

In a large pot, season water with olive oil and salt and bring to a boil. Cook pasta roughly 7-8 to al dente, drain and set aside.

While this is going on, thinly slice the garlic into chips. No need to dice the garlic as you want the pieces to crunch nicely in the salad. Also scrub and rough chop the zucchini and tofu into sizes roughly the same size as the pasta you're using.

In a skillet, drizzle about a tablespoon of olive oil and bring to medium high heat. Once the oil is ready, slowly introduce the zucchini and toss until cooked through. This should take no more than three to four minutes. Remove from heat, place in a large mixing bowl.

In the same skillet, place another tablespoon of olive oil in and heat with the slivers of garlic. Once the garlic starts to darken, slowly introduce the chopped tofu and cooked for four mintues. At this time return the zucchini to the skillet and mix everything together. Cook for another couple of minutes.

Blend this mixture into the cooked pasta and drizzle with olive oil. Salt and pepper to taste.

Options for this meal are the inclusion of feta cheese and/or chopped olives. If you chose either route, reduce the amount of salt.

Can be served warm or cold.