Veggie Pasta Salad Vegan

Veggie Pasta Salad Vegan

Ingredients:

• 10 ounces gluten free pasta (I prefer Edison Grainery brand
• 1 pound fresh asparagus, cut into thirds
• 1 bag frozen green peas
• 1 yellow bell pepper, diced
• 1 red bell pepper, diced
• 1 pound (1 pint) cherry tomatoes, halved
• 1 can black olives drained, chopped
• 1 1⁄2 cups scallions, sliced

Directions

1. Cook pasta as directed on the box.
2. While pasta is cooking have another pot with 3 quarts of water, bring to a boil. Add asparagus, peas, yellow bell pepper and red bell pepper to the water. Simmer for 4 minutes. Drain.
3. Add all the ingredients, except scallions to a bowl. Mix well together, cover and place in the fridge for at least 2 hours. Before serving, mix in the scallions.