The only cooking here is the pasta that needs to be well done but not overtly mushy. I had refrigerated the pasta & tofu for a good 30 minutes before dressing them up.The dressing for the salad is a tasteful blend of lemon juice,garlic, pepper, olive oil and a spoonful of mayonnaise.You can add few olives to make the salad more interesting.The recipe is already featured on Honest Cooking

• Shell Pasta – 1 large cup – cooked
• Tofu – 1/2 cup – cut in to bite sized cubes
• Walnuts and Pistachios – a fistful – roughly chopped
• Fresh Mint Leaves – a few sprigs
• For the dressing
• Eggless Mayonnaise – 1 tbsp (I used store bought)
• Dried Basil – 1 1/2 tbsp
• Garlic – 3 pods – grated
• Juice of 1 Lemon
• Olive Oil – 4 to 5 tbsp
• Salt – to taste
• Pepper Powder – to taste

Sending it to Archana & Priya’s FFNFF and to Kalyani’s GFF – 100 days