Cook the pasta according to directions; set aside and let cool.
Mix the carrot ribbons, edamame (green soy bean), sliced black olives, minced red onion. Set aside.
In a blender, put the silken tofu and vinegar; blend well.
While blending, add in the sugar, salt; slowly add the olive oil and mustard. Mix well.
In a large bowl, mix together the pasta and vegetable mixture. Then slowly pour the dressing on the pasta salad mixture, mix until well incorporated. Serve cold.

500 gram penne pasta
2 carrots, peeled into ribbons
1/2 cup edamame, blanched
1/4 cup sliced black olives
1 red onion, minced
300 gram silken tofu