Ingredients

1 pound Banza Chickpea Shell Pasta 

  • 3 2oz cups Aveyo Original Avocado Mayo

  • 2 cups frozen peas

  • 1 cup plain almond yogurt

  • 1/2 cup apple cider vinegar

  • 2 tablespoons extra virgin olive oil

  • 2 teaspoons coconut sugar

  • 2 tablespoons Dijon mustard

  • 1 1/2 tablespoons yellow onion, minced

  • 1/2 cup carrot, finely diced

  • 1/2 cup celery, finely diced

  • 1/3 cup red bell pepper, finely diced

  • 1 teaspoon sea salt

  • 1 tablespoon fresh dill weed, minced

  • 1/2 teaspoon black pepper, freshly ground

Directions 

  1. In a 4-quart saucepan, bring water to a boil.  Add pasta and, following directions on pasta package, cook until al dente. Drain and rinse with cold water.  

  2. Place frozen peas in a colander and run under warm water to thaw. 

  3. In a large bowl, add all ingredients and fold together.  Let sit for 30 minutes to allow the flavors to meld. 

  4. Serve cold or at room temperature.