"Chicken" Pasta Salad

(Vegan)

By Robyne Gray

• 16 oz. Rotelle Pasta-cooked, drained and cooled (I like to use the colored kind. There is also the whole grain type.)
• 2 green onions sliced, or more to taste
• 1- 14 oz. can red kidney beans, drained and rinsed

The rest of the ingredients are to taste:

• Frozen petite peas (you don’t need to cook these)
• Sliced black olives
• 1 clove garlic crushed and mixed in with vegenaise
• Mary Bernt’s marinated “chicken” flavored tofu
• Garlic salt and salt

Mix all the above Ingredients.