• 8 ounces chickpea, lentil, or cassava elbows
  • 1/4 cup Mayo
  • 2 tablespoon olive oil
  • 1 tablespoon Apple Cider Vinegar
  • 1 clove garlic, grated
  • 2 teaspoons dried Italian seasoning or herbs de provence
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red chili flakes
  • 1/2 an English cucumber, diced
  • 4 oz cherry tomatoes, cut into quarters
4 Servings
Cook Time 30 mins
Total Time 30 mins
Course Sides
Servings 4 servings


  • Bring a pot of water to a boil and season with salt. Drop the pasta in and cook about 8 minutes until tender. Strain and rinse with cold water.
  • In a large bowl, whisk together the mayo, olive oil, cider vinegar, garlic, Italian seasoning, black pepper, and chili flakes. Pour the rinsed pasta into the bowl and stir well to combine.
  • Add in the cucumber and cherry tomatoes and stir to combine.
  • Cover and refrigerate until ready to serve.