• Prepare noodles: For perfectly al dente noodles in your pasta salad, cook them according to the package instructions, minus 1-2 minutes. This ensures they retain their shape and won't become mushy as they absorb the dressing. Rinse noodles under cold water until chilled, then set aside.
  1 Package Bow Tie/Farfalle Noodles
• Mash chickpeas in the mixing bowl with a fork until large chunks are gone.
  1 Can Garbanzo Beans (Chickpeas) (15 oz)
• Dice onion and celery and add them to a mixing bowl.
  1 Small Red Onion, 3 Ribs Celery
• Add vegan mayo, mustard, and all seasonings to the bowl and mix well until fully incorporated. Taste and add more mayo and spices as needed.
  1 C Vegan Mayo, ¼ C Nutritional Yeast, 1 tsp Dijon Mustard, 1 tsp Old Bay Seasoning, 1 tsp Morton Nature's Seasons (or Salt & Pepper)
• Add pasta to the bowl and mix until fully incorporated.
• Gently thaw frozen peas in a colander under running water. Once thawed, add them to the bowl and gently fold together.
  1 C Frozen Peas
• Allow salad to rest for at least 15 minutes to allow flavors to meld before eating.

To Serve

• For the best flavor, let the pasta salad sit for at least 15 minutes before serving. This allows the flavors to meld together beautifully.
• Salt & pepper to taste (adjust to your preference)