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Vegan Tuna Pasta Salad Bonnie Serene Trail Ingredients 8 ounces uncooked pasta, (2 cups or 227g) 15 ounces can of chickpeas, drained and rinsed, (439g) 1/4 cup diced celery, (1 rib or 40g) 1/4 cup diced red onion, (40g) 1 cup frozen peas, (134g) 1 teaspoon chopped fresh dill 1-2 crushed nori sheets (optional) For the Dressing 1 cup vegan mayonnaise, (225g) 2 teaspoons Dijon mustard 2 tablespoons lemon juice 1/2 teaspoon old bay 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon paprika 1/8 teaspoon Kala Namak (Black Salt) Instructions Boil the pasta to al dente according to the package instructions (around 7 minutes)

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Prosecco Vinaigrette and Kale Salad This simple dressing recipe feels fancy White Bean Salad This easy salad is full of flavor and totally unique

We shot these photos during the brief respite from the hot weather