1 ½cupscooked and drained white beans or chickpeas
1cupfrozen peas, thawed
salt and pepper to taste
Cook the pasta until just about al dente, about 1 minute less than the package says. Drain cooked pasta, and rinse with cold water. Transfer well drained and slightly cooled pasta to a mixing bowl along with drained and rinsed beans, and thawed peas. Toss. Add about ¾ of the Universal Vegan Cold Salad Dressing, and stir to combine. Cover and refrigerate for at least 1 hour. Toss, and add remaining dressing if the salad appears too dry.