Salad

I had put together a marinade for tofu that I planned to bake later in the day. Once the tofu had soaked up what it needed from the marinade I had a ton left and I didn't want to waste it so I came up with my own little version of a Southwestern type of Pasta Salad. My version took a little bit longer than if you already had the ingredients prepped and ready to go. (I soak my own beans and juice my own fruit) You can substitute with any veggies that you like. I choose an orange pepper for the color and mild flavor- but green would be good too. I added the zucchini for a little more of a green punch- lightly wilted spinach would be good too. The tomatoes I decided to add as a garnish since of few of my family members do not care for them- but I think you could mix them right in and it would still be yummy. Finely chopped Red onion would go well too if you wanted it, but I thought it had enough zest without it. (Onion is another thing that the family isn't crazy about) This zalad just reminds me of summertime family picnics with the refreshing hints of lemon and lime and the zest of the cilantro.