|8oz||Tolerant Organic Green Lentil Elbow Macaroni|
|½ c||Fresh Red Bell Pepper, chopped|
|½ c||Frozen Green Peas, thawed|
|½ c||Cooked Fresh or Frozen Corn, thawed|
|1||Medium carrot finely diced|
|½ c||Vegan Mayonnaise – Conventional is fin if non vegan|
|2tsp||Sweet pickle relish|
- Cook Tolerant in large pot of steadily boiling water per package directions. Rinse under cool water, drain and transfer to serving container.
- Combine the vegetables with the cooked pasta. Add mayonnaise, mustard, and relish, and stir together.
- Season with salt and pepper to taste. Serve at once or cover and refrigerate until needed.
- Substitute any colorful, fresh or frozen veggies for what is listed in recipe above.