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Confetti Salad

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  • 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 fine if non vegan
  • 1tsp Prepared Mustard
  • 2tsp Sweet pickle relish


  1. Cook Tolerant in large pot of steadily boiling water per package directions. Rinse under cool water, drain and transfer to serving container.
  2. Combine the vegetables with the cooked pasta. Add mayonnaise, mustard, and relish, and stir together.
  3. Season with salt and pepper to taste. Serve at once or cover and refrigerate until needed.
  4. Substitute any colorful, fresh or frozen veggies for what is listed in recipe above.