This pasta salad will make veggie hearts jump for joy at your next BBQ. The best thing is that nobody will even notice that it's actually vegan.
Cook the pasta according to the package instructions. As soon as they're "al dente", drain and rinse under cold water for about 30 sec. to stop the cooking process. Then let the pasta drain completely in a colander.
Blanch peas and carrots in hot water for a few minutes. Drain and cut carrots into small cubes.
Cut bell pepper and pickled cucumbers into small cubes.
Place pasta in a large salad bowl together with the vegetables. Mix together mayo with soy yoghurt and add to pasta salad. Toss gently to mix.
Tastes best when marinated in the fridge for at least 20 minutes.
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