Vegan Pasta Salad

Dear Turkey,

Mayonaise pasta

Salad sitting out at a

Picnic is not cool

Vegan Pasta Salad

(serves a crowd)

Ingredients:

- 18 oz pasta, cooked al dente (I used half elbows and half tomato penne [for color])

- 1 can small white beans, rinsed and drained

- 6 oz stuffed green olives, drained

- 2 shallots, diced

- 1/2 c olive oil

- 1/2 c vinegar (I used mostly white wine vinegar with about 1 T sherry vinegar)

- 1/4 c dijon mustard

- 1/4 c honey

- dash salt, pepper, garlic powder

Instructions:

- Combine the first 4 ingredients, preferably while the pasta is still a bit warm.

- In a separate bowl, combine the remaining 5 ingredients and mix as well as you can. Pour over the pasta mixture and let stand until cool. Serve at room temp. Top with parm if you are opposed to veganism. 

Enjoy,

Tofu