This pasta salad is full of flavor without any of the extra, unwanted calories. The dressing uses silken tofu in place of mayo which boosts the protein content while cutting the fat.

Dressing:

1/4 cup soft silken tofu

1/4 cup plain Greek yogurt

1 garlic clove, minced

1 tablespoon soybean oil

1 1/2 tablespoon fresh tarragon, chopped

3 tablespoons apple cider vinegar

1 tablespoons lemon juice

Salad:

1 1/2 cups dry conch pasta shells

1 mango, diced

1 cup kale, chopped

1 cup English cucumber, cubed

1/2 cup craisins

Salt and pepper, to taste 

For dressing:

Puree silken tofu, Greek yogurt, garlic, oil and 1 tablespoon tarragon in a food processor until smooth. Transfer mixture to small bowl and whisk in vinegar, lemon juice and remaining tarragon.

For pasta salad:     

Cook pasta as directed and drain. In a large bowl combine all ingredients with dressing and mix to evenly coat. Refrigerate overnight or at least 3 hours before serving. 

Note: Refrigeration overnight enhances flavor.

Yield: 6 cups