Curried Whole Wheat Pasta Salad

• Curried Lime-Cilantro Dressing
• 3 cups KRAFT Lime Cilantro Vinaigrette
• 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 shell, 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
• 1 cup cauliflower florets, blanched Safeway 1 lb For $1.99 thru 02/09
• 1 cup carrots, blanched, coarsely chopped
• 1 cup fingerling potatoes, cooked, halved

1. Curried Lime-Cilantro Dressing: Mix ingredients until well blended.
2. Vegetable Pasta Salad: Add 1/2 cup Curried Lime-Cilantro Dressing (or 2 Tbsp.
3. 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. portions.
12. Combine pasta and all remaining Vegetable Pasta Salad ingredients except tofu.
13. For each serving: Plate 1 cup Vegetable Pasta Salad; top with 1 oz.
14. tofu.
15. Serve at room temperature.

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

Taken from www.kraftrecipes.com/recipes/curried-whole-wheat-pasta-salad-121755.aspx (may not work)