Mediterranean Pasta Salad

It's summer and hot pasta just doesn't cut it. So this cold pasta salad is the perfect summer dish for the pasta lover. It keeps well in the fridge so I make a big batch and have it for lunches a few days in a row. The flavors are super together and it's pretty easy to make. The vegetarian version uses goat cheese, the vegan version uses a dried tofu! You can dry tofu by taking an extra firm brick of tofu breaking it up into small chunks and placing it on cheese cloth in the fridge for a few hours this will reduce the moisture and gives it a more goat cheese like texture. Feel free to season to taste!
Ingredients:

• 1 box pasta of your choice I like penne but you can experiment for sure

• 1 clove garlic

• 2 chives

• 10 kalamata olives

• 1 brick of dried tofu or 8 to 10 ounces of crumbled goat cheese

• 1 to 2 medium tomatos (depending on how much you like tomatoes)

• 20 or so medium basil leaves, if you love basil feel free to add more

• 4 tbsp olive oil

• 2 tbsp balsamic vinegar

• salt and pepper to taste

Directions:

Start water to boil pasta. Well water is coming to a boil mince garlic, slice olives, dice tomatos, crumble tofu or goat cheese, chop basil leaves, and thinly slice chives. Don't forget to put your pasta in! In a large mixing bowl whisk olive oil and balsamic add a small amount of pepper and the garlic, whisk well. Let this mixture sit until the pasta is done, drain and cool the pasta. Add the other veg to the oil mixture stir well to make sure the other veggies are coated add the tofu or goat cheese and mix well, finally add the pasta. If it seems to dry add a bit more olive oil, add salt to taste!

Yum and done!