1 lb cooked macaroni pasta

⅔ cup Creamy Honey mustard Dressing (1/4 C Olive oil, 1/4 C grainy mustard, 1/4 C pickle juice or white vinegar, 1 T Mayo, 1 T Pepper jelly I use Kelly’s, sea salt + pepper)

1 lb firm tofu, drained, patted dry with paper towels, cut into squares, season w/ salt/pepper and fry with butter then toss with 3/4 C of your fav bbq sauce + 1 T pepper jelly

1 cup arugula

½ avocado

1 oz green bell pepper + 4 white mushrooms sautéed w/ butter & garlic

12 in grape tomatoes, cut half

4 balls Burrata split in half or quarters

Truffled sea salt sprinkled on top for the perfect finish