"Chicken" Pasta Salad


By Robyne Gray

  • 16 oz. Rotelle Pasta-cooked, drained and cooled (I like to use the colored kind. There is also the whole grain type.)
  • 2 green onions sliced, or more to taste
  • 1- 14 oz. can red kidney beans, drained and rinsed

The rest of the ingredients are to taste:

  • Frozen petite peas (you don’t need to cook these)
  • Sliced black olives
  • 1 clove garlic crushed and mixed in with vegenaise
  • Mary Bernt’s marinated “chicken” flavored tofu
  • Garlic salt and salt

Mix all the above Ingredients.