This recipe size is for a party (think 15-20 servings). You can easily half it if you want to make less.
2 1 lb boxes of mini farfalle (bowties)
2 cups vegan mayo (I personally love Just Mayo)
1 packet of dry Italian dressing
1 12 oz bag of frozen peas
1 2.25oz can of sliced black olives
In a large pot, boil water and add salt. While waiting on water to reach boil, combine vegan mayo and seasoning/dressing packet. If frozen peas are covered in ice/stuck together, place in strainer and run under warm water until broken apart. Drain and add to Italian mayo mix. Cover and place in fridge.
Fix pasta according to directions. Make sure to stop cooking early. Al dente is best, as you don't want your pasta to turn to mush as it absorbs the dressing over time.
Drain pasta and return to pot. Toss in Italian mayo and pea mixture. Spoon into serving dish.
Rinse and drain olives. Gently toss them into the pasta salad evenly.
You can eat it now as a warm main dish, or serve it chilled as a side pasta salad (my preference). Like most pasta salads, it tastes even better if you can let it chill overnight.