Tofu Pasta Salad Recipe

Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water stirring occasionally until cooked through but firm to the bite about 13 minutes. Drain and cool.

Heat 2 tablespoons olive oil in a skillet over medium heat; cook and stir garlic until fragrant 1 to 2 minutes. Add tofu and thyme; cook until tofu is lightly browned 5 to 10 minutes. Drizzle with soy sauce and remove from heat to cool.

Combine rigatoni tofu mixture onion tomato carrot basil and cilantro in a large bowl. Drizzle with 1/4 cup olive oil; stir to coat.