• ⅓ cup thinly sliced scallions
• ½ cup vegan mayonnaise
• 1 teaspoon grated lemon zest
• 2 tablespoons lemon juice
• ¾ teaspoon salt
• ¼ teaspoon ground pepper
• ½ cup diced red bell pepper
• 1 ½ cups whole-wheat elbow macaroni (about 6 ounces)
• 1 ½ cups frozen peas, thawed
• 1 cup thinly sliced celery

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Step 1

• Cook pasta according to package directions. Drain; rinse with cold water and drain well. Transfer to a large bowl. Add peas, celery, bell pepper and scallions; toss gently to combine.

Step 2

• Combine mayonnaise, lemon zest, lemon juice, salt and pepper in a small bowl. Add the dressing to the pasta mixture; gently stir until thoroughly combined. Serve immediately or cover and refrigerate until ready to serve.

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