Crunchy Pasta Salad
Updated: Jan 22, 2019
12 oz pkg. tricolor pasta (or any type you prefer)
1 can garbanzo beans
1 large celery stalk
1 small red pepper
1 cup fresh chopped cilantro
1/2 cup veganaise (or any vegan mayonnaise)
1 tsp. Dijon mustard
Salt & pepper to taste
Boil pasta until well done. Put aside and let cool down while you prepare the rest of the ingredients.
Chop celery stalk, scallion and pepper into small pieces. Finely chop cilantro. Add to pasta and add remaining ingredients.
Mix thoroughly and refrigerate for 30 minutes before serving.