Charlene Patton's Garden Pasta Salad


1 package (9 ounce) bow-tie or corkscrew pasta, cooked, cooled
3 cups vegetables (broccoli, carrots, cauliflower or sweet bell pepper)
1 cup cherry tomatoes, halved
½ cup grated cheese (Parmesan, Cheddar, Mozzarella or Swiss)
½ cup Ranch dressing
½ cup soft silken tofu, drained
2 tablespoons soy milk


In large bowl combine pasta, vegetables, cherry tomatoes and cheese.
In small bowl, whisk Ranch dressing and tofu until smooth.
Add dressing mixture to pasta and toss to coat.
Serves 6 to 8
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