whole wheat or vegetable flavored corkscrew pasta (bowtie or macaroni works well also)
1 medium size onion (diced)
1 red or green bell pepper (diced)
2 large red tomato's (diced) or package of small tomato's
1 large cucumber (diced)
1 package frozen green peas (cook as directed, drain and cool)
1 cup vegan mayonnaise (I use Vegenaise)
4 tablespoons white wine vinegar
3 tablespoons cane sugar
8 ounce container vegan sour cream (Tofutti Better Than Sour Cream)
Cook corkscrew pasta according to directions, drain and cool.
In large bowl combine cooled pasta, onion, pepper, cucumber, tomatoes and peas.
In medium size bowl combine, vegan mayonnaise, sugar, white wine vinegar, and sour cream. Mix well and pour over pasta, vegetable mix. Refrigerate overnight to blend flavors or at least 3 or 4 hours.