This is Pasta Salad the way I like it.. Jazzed up a little. Pasta salads can be bland, dry and boring but they can also be practical, cost effective and nourishing. This idea came from going to a traditional BBQ a few days ago and the need to bring a requested dish that fits my eating values. So I decided on South Western theme, based on the things I had in my pantry. For the dressing I seasoned 1 cup veganese with 1 tsp of each of these spices: garlic powder, onion powder, salt, pepper, paprika and a dash of cayenne pepper. For the salad I cooked 1 package of pasta, added 2 cans of kidney beans, 1 can garbanzo beams, 2 cups of cooked corn, 1 finely chopped red onion and 1 can of black olives sliced. This was my BBQ version (simply because it can be stored in the fridge for a few days). My leftover version has avocado and tomato added to it right before I sit down to eat. I would take any pasta recipe, adjust my dressing to be vegan, cut out animal products and double non- pasta ingredients to make it more diverse and flavorful. If you are a vegetarian, make a dressing with half veganese and half buttermilk. #veganpastasalad, #vegetarianpasta, #avocadopasta, #avocadolove, #pastasalad, #bestpastasaladever, #vegantogo, #easyvegan, #easyvegetarian.