1 box pasta (rotini is best, but mini penne works too)
4 stalks celery, chopped
1 bell pepper (any color), chopped
1 large cucumber, cut into quarters, then chopped
1 large tomato, chopped
1/2 medium onion, chopped finely
1 cup vegan Italian dressing
1/4 cup Vegenaise
1 Tablespoons Dijon mustard
1 teaspoon dill weed
1/2 teaspoon sea salt
freshly cracked pepper, to taste
2 cans chickpeas, rinsed and drained
This is adapted from a rotini, tuna fish, and mini shrimp salad my mother-in-law makes. I've veganized it by modifying the dressing, eliminating the seafood and adding mashed chickpeas instead. It's a quick and easy dinner for those hot summer nights when you don't want to eat something hot!
Cook pasta according to box. While pasta is cooking, wash and chop the celery, pepper, cucumber, tomato, and onion. You want nice chunks of the veggies.
After pasta is done cooking, drain and rinse under cold water to cool the pasta. I also take the empty cooking pot and run it under cold water so that the pot can cool down and I can use it to mix the pasta salad.
After pasta is drained well, return to cooled pot. Add chopped veggies.
Next, whisk together the Italian dressing, Vegenaise, Dijon mustard, dill weed, salt, and pepper until smooth. Add to pasta and veggies.
Finally, mash your chickpeas with a potato masher until crumbly. Add chickpeas to pasta and veggies and mix well.