Recipe: Sweet red pepper pasta salad.

**Recipe**
2 large onions 1 medium zucchini 1.5 T olive oil 2 medium red bell peppers 1 tsp oregano, dried 1 tsp sweet basil, dried 1 tsp salt 1/8 tsp thyme 1/4 pound hard tofu, cut in 1/4 " cubes 1 cup cooked 100 % wheat angel hair pasta 1/4 cup cooked, chopped spinach	Slice onions as thin as possible, then slice in 1/2 circles; mince zucchini; and sauté all in 1/2 T olive oil until onion begins to caramelize. Julienne tofu in 1/4 inch cubes and sauté in separate skillet with all spices and 1/2 T olive oil. Cut bell pepper into very thin strips, about one inch long. Add 3/4s of peppers and 1/2 T olive oil to onion mixture and continue to sauté until bell pepper softens. Add tofu, angel hair pasta, and spinach to onion-pepper mixture. Toss together until coated with oil. Remove from heat. Mince remaining pepper and mix with salad to add "crunch.". May be served hot, cold, or room temperature.

This dish is colorful, tasty, best made in advance, and can be served at room temperature. Good attributes for a family or potluck dinner.