food post :: vegan pasta salad

In an effort to eat out less and save myself some cash, I've been making big batches of food at home and taking servings in for lunch when I teach and work. Lately it's been pasta salads, and I've finally perfected a really tasty dressing for the salad. Here it is for you to try! This makes 7-8 servings.

Ingredients:
12 oz of pasta, cooked
1 can of medium, pitted black olives, sliced
1 cup of green peas, cooked
1 package Morning Star Farms Chik'n strips, cooked and cubed

3/4 cup Spectrum eggless light mayo
2 tsp apple cider vinegar
1 tbsp mustard
1 tsp garlic powder
1 tsp dried onion flakes
1 tsp lemon juice
1/2 tsp salt
freshly ground black pepper, to taste

Directions:
- Cook the pasta (pictured: fussili), and while you're waiting cook the peas and Chik'n strips (I like to use the microwave) and slice up the olives. Place in a big mixing bowl.
- In a small bowl, combine vegan mayo, apple cider vinegar, mustard, garlic powder, onion flakes, lemon juice, salt, and pepper. Whisk well until very thoroughly combined and set aside.
- When pasta is finished cooking, place in bowl with veggies and Chik'n, then mix in the dressing.
- Mix up very well, until everything is coated in the dressing. Chill 2-3 hours (or better yet, overnight).

Enjoy!

ek