When I cook, it's kind of a spontaneous affair, so I don't have exact quantities or anything, but this is what I did.
about half a pound of rotini
one block of firm tofu, crumbled
one bunch of collard greens, chopped
several cloves of garlic, minced
red onion, sliced thinly
red wine vinegar
Cook the rotini and when it's done and drained, place into a bowl with the crumbled tofu. (I added the onions at this point, so that they were ever so slightly softened by the heat of the pasta.) Toss with some olive oil, a splash of red wine vinegar, salt, pepper, and lemon juice.
In a frying pan, saute the collard greens and garlic together until the collards are wilted. Lift out the collards (leaving behind the oil and water from the collards) and toss them with the pasta. Add the chopped mushrooms and cook them in the same frying pan, then add them to the pasta and toss. Repeat this with the broccoli florets.
Let the pasta cool somewhat before adding the cucumber and tomato, or they'll get all mushy. After all the ingredients have been added, add lemon juice, salt, pepper, and vinegar to taste, and allow the pasta salad to get cold. Or, well, be like me and eat it sort of warm because you were starving.
I cooked all the vegetables separately because I wanted each veggie to have different textures and levels of doneness, but of course you could cook everything together if you wanted, which would save time. And naturally, since it's pasta salad, it can take almost any sort of additions you want: olives, peppers, veggie cheese, other greens, corn, peas, croutons, capers (mmm, capers), fresh herbs, raisins, beans, whatever.
In fact, you can do so much with pasta salad, it seems a bit silly to write up a recipe. But this particular salad, the way I made it tonight, was really yummy. The tofu crumble soaked up all the lemon and vinegar flavors (sort of like ricotta would) and it was just so delicious. Yum!