Vegan Tuna Pasta Salad

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This vegan pasta salad by Desiree of ICanYouCanVegan comes together in no time at all, making it a simple summer lunch option or crowd pleasing recipe for a summer gathering.

Ingredients

1 can 20oz. Jackfruit (in brine, about 1 cup) shredded and pat dry. Optional: Season to taste with your favorite seafood seasoning.
½ cup sweet relish
2½ cups cooked Ancient Harvest Gluten Free Elbows
½ cup diced celery about 2 large stalks
¼ cup red onions diced small
½ tsp minced garlic
1 tbsp lemon juice
¾ to 1 cup vegan mayo
salt and pepper to taste

Directions

Begin by cooking your Ancient Harvest Supregrain Elbows according to the package directions.
Once the pasta is done cooking, strain the water using a colander and rinse with cold water 2-3 times until pasta is room temperature.
In a large bowl, add in all of the ingredients and stir until combined.
Serve and enjoy!

Servings: 6

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