Cook pasta as package directs, rinse quickly, drain and place in a large mixing bowl. Whisk together the olive oil, vinegar, garlic and pepper. Pour over pasta. Mix in tomatoes, olives, and fresh basil. Place the salad on top of the baby salad greens or mix in. Crumble the tofu feta over the salad. Serve room temperature or chilled.
Note: To make tofu feta, slice 1/2 pound organic extra firm tofu into 1" cubes. Place in a bowl. Toss together with 3 tablespoons Eden Ume Plum Vinegar. Marinate for 1 1/2 to 2 hours, mixing occasionally to evenly marinate. Rinse before crumbling over the salad to remove excess sodium.
Per serving - 363 calories, 12 g fat (29% calories from fat), 12 g protein, 56 g carbohydrate, 7 g fiber, 0 mg cholesterol, 215 mg sodium