Creamy Pasta Salad

This recipe is perfect for your summer picnics and the rest of the year as well. 

Ingredients 

• sea salt 
• ½ pound small pasta shells 
• 3 cups petite white corn, frozen 
• 6 scallions, thinly sliced 
• 1 yellow or orange bell pepper, seeded and diced 
• 1 pint cherry tomatoes, sliced in half 
• ½ cup Vegenaise 
• ¼ cup Tofutti sour cream 

Instructions

1. Bring a large pot of water to a boil and add a pinch of salt. Add the pasta and cook until al dente -- 8-10 minutes. 
2. Add the corn to the pasta and cook for another 2 minutes. 
3. Drain the pasta and corn together in a colander and place in a large mixing bowl.
4. Add the scallions, diced pepper and tomatoes, tossing gently to combine. Allow to cool.
5. In a small bowl whisk her the Vegenaise, sour cream, lemon juice, and 2 teaspoons of salt. Pour over the pasta and mix well to blend the ingredients. 
6. Cover with clear wrap and chill for 4-6 hours to develop the flavors. Serve chilled. 

Ready in about 20 minutes.