Ingredients
340 g whole-wheat elbow pasta
0.5 bell pepper, diced
80 ml corn
1 stalk celery, diced
2 tablespoons diced red onion
120 ml vegan mayonnaise
15 ml white vinegar
7.5 ml Dijon mustard
2.5 ml white sugar
1.25 ml salt
1.25 ml ground black pepper
Directions
Step 1
Bring a large pot of lightly salted water to a boil. Add the elbow pasta and cook for about 8 minutes until al dente. Drain and rinse the pasta under cold water.
Step 2
In a bowl, combine the bell pepper, corn, celery, and red onion. In a separate small bowl, mix together the vegan mayo, vinegar, Dijon mustard, sugar, salt, and pepper. Pour the dressing over the vegetables and mix well. Add the cold pasta and toss until well combined. Taste and adjust the seasonings as needed.
Step 3
Cover the pasta salad and chill in the fridge for at least 90 minutes before serving, stirring occasionally to ensure the sauce is evenly distributed.