Step 1

Cook the macaroni noodles in well salted water according to package directions until al dente. Place the frozen peas in the bottom on a large colander and pour the cooked pasta over the top. Drain well and set aside to cool.

Step 2

In a small bowl, whisk together the vegan mayo, vinegar, mustard, sugar, salt and pepper until smooth. Set aside.

Step 3

In a large mixing bowl, add the coleslaw mix and cooked pasta and peas. Pour in the dressing from step 2 and mix well to incorporate all the ingredients with the dressing.

Step 4

Taste and adjust seasoning as necessary. Stir in fresh chopped parsley, if using.

Step 5

Cover and refrigerate until ready to serve.