Instructions: In a large covered stockpot, bring 4 quarts of water to a boil. Add the pasta and cook for 12-15 minutes or until al dente. Pour into a strainer and reserve. Heat a wok or large saute pan, over high heat, until almost smoking. Add the olive oil and stir fry the broccoli for 2-3 minutes, stirring constantly. Add the red bell pepper and stir fry for 1 minute longer. Add the tofu, mushrooms, basil, olives and garlic and stir fry for 1 minute. Stir in the salad dressing, pepper and Italian herbal blend. Add the reserved pasta and toss the ingredients are evenly incorporated and pasta is heated through. Serve immediately.

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