Ingredients
12 oz of whole wheat elbow noodles
1 cup carrots cubed (1 ½ carrots)
1 cup of frozen peas
5 pieces of Yves veggie canadian bacon (or some type of veggie bologna) cubed

Dressing
1 ¼ cup Nasoya nayonaise
2 tbsp of mustard
1 tbsp granulated garlic
1 tbsp dry dill
1 tbsp Spike seasoning (can be found at most health food stores)
½ tbsp granulated onion
1 tsp sea salt
½ tsp black pepper

Directions

1. Add carrots and peas to pasta water

2. Prepare boiling water as suggested on pasta package

3. Add noodles to boiling water

4. While noodles are boiling, mix the dressing and cut veggie bacon

5. Strain noodles and veggies and run cool water on them until cold

6. Add veggie bacon to cooled noodle and veggie mixture

7. Add dressing to noodles a half a cup at a time until you get the desired consistency (it may not be necessary to add all of the dressing it just depends on how soupy or dry you like it.

8. Let pasta salad sit for at least 30 min and add any remaining dressing if needed.

9. Let sit for 30 min more or overnight

Enjoy!

Yields: 8 servings