Curried Whole Wheat Pasta Salad

• Curried Dressing
• 2 cups Kraft Poppyseed Dressing
• 1 cup canned pineapple juice
• 1/4 cup chopped pickled ginger
• 2-1/2 Tbsp. curry powder, toasted, divided
• Vegetable Pasta Salad
• tofu
• 2-1/2 Tbsp. coriander seed
• 2-1/2 Tbsp. mustard seed
• 2 qt. whole wheat medium pasta shells, cooked
• 1 cup grape tomatoes, halved
• 1 cup frozen peas, thawed
• 1 cup cabbage, thinly sliced
• 8 slices eggplants, cut into 1-inch-thick slices, grilled and coarsely chopped Safeway 1 ea For $1.28 thru 02/09
• 1 cup cauliflower florets, blanched
• 1 cup carrots, blanched, coarsely chopped Target 2 lb For $3.00 thru 02/06
• 1 cup fingerling potatoes, cooked, halved

1. Curried Dressing: Mix ingredients until well blended.
2. Vegetable Pasta Salad: Add 1/2 cup (125 mL) Curried Dressing (or 2 Tbsp.
3. 30 mL dressing for trial recipe) to tofu; toss to coat.
4. Refrigerate 30 min.
5. to marinate.
6. Drain tofu; discard marinade.
7. Coat tofu with coriander and mustard seeds.
8. Cook in skillet on medium-high heat 4 to 5 min.
9. or until evenly browned, turning occasionally.
10. Cut into 1-oz.
11. (30-g) portions.
12. Combine pasta, remaining Curried Dressing and all remaining Vegetable Pasta Salad ingredients except tofu.
13. For each serving: Plate 1 cup (250 mL) Vegetable Pasta Salad; top with 1 oz.
14. (30 g) tofu.
15. Serve at room temperature.

dressing, pineapple juice, pickled ginger, curry powder, vegetable pasta salad, coriander seed, whole wheat medium pasta shells, grape tomatoes, frozen peas, cabbage, eggplants, cauliflower, carrots, fingerling potatoes

Taken from www.kraftrecipes.com/recipes/curried-whole-wheat-pasta-salad-121859.aspx (may not work)