Hawaii Pasta Salad

Summary

Ingredients

• 500 g pasta, twisted
• 500 g tofu
• 1 can pineapple, cut into pieces, with juice
• 250 g mayonnaise
• 1 teaspoon salt
• 1 teaspoon mustard
• 1 clove garlic
• 1 medium onion (s), diced
• 1 glass sprouts (mung bean sprouts)
• 2 tablespoon vinegar
• 1 pinch (s) pepper
• 1 tablespoon oil

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Instructions

1. Pour the pineapple into a colander. Mix in the juice, mayonnaise and mustard (whisk), stir in vinegar, pepper, salt and garlic. Mix in the onion cubes and pineapple cubes. If the pineapple pieces are too big, cut them smaller, otherwise add them to the salad straight away. Cut the tofu into slices and fry in the pan until brown, let cool down a bit, cut into cubes and immediately add to the sauce.
2. Cook the pasta according to the instructions on the packet, drain, rinse with cold water, drain and add to the sauce. Finally, drain the mung bean sprouts and fold them into the salad.
3. Let it steep and possibly season again with salt and vinegar. Serve cool but not ice cold. Tastes even better the next day!
4. Variation: Of course, you can also use chicken breast instead of tofu. But try it that way. No one is guaranteed to spurn it. And most of them think it`s chicken and are then very surprised. The important thing is that it went through really well. If you don`t like mung bean sprouts, you can also take asparagus sections out of the jar (or both).