Cook noodles according to package instructions, drain, and set aside.
Chop veggies and set aside.
Prepare dressing by adding silken tofu, dill, salt, pepper, garlic powder, agave nectar (or sugar), vinegar, oil, and spicy mustard to a blender and blending until well combined. Scrape down sides as needed. If having trouble blending add water in Tablespoon amounts until it has enough liquid to churn properly.
Taste and adjust seasonings as needed. I added more dill, mustard, salt and agave.
Toss drained noodles and veggies with the dressing in a large serving bowl. Chill for at least 1-2 hours before serving. The flavors will meld and the salad will thicken up the longer it chills.
Serves 8 (as original recipe is written). Store leftovers in the fridge for up to a few days.
* You can sub 4-5 Tbsp fresh dill in place of 2-3 Tbsp dried. * Inspiration from Pioneer Woman * Nutrition information is a rough estimate.