This pasta salad might just be the most perfect ever! We've added a few veggies, making it both colorful and delicious! And best of all, kids love it!
Here's how you make it:
2 cups dry small shell pasta (cook according to package directions)
1/2 cup green peas, frozen
1/2 cup vegan mayonnaise
1 tablespoon yellow mustard
1 rib of celery, diced
1/2 red bell pepper, seeded, diced small
1 large dill pickle, diced small
1 tablespoon dried or fresh parsley, chopped
1 teaspoon ume plum vinegar or white wine vinegar
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dill weed
Cook the pasta according to the package instructions. Stir in the frozen peas during the last minute of cooking.
Strain the pasta and pea mixture and rinse immediately with cold water. Strain well.
Pour the pasta and peas into a large bowl, add all of the other ingredients, and stir gently to combine.
Chill before serving.
