Instructions

1. 1 Cook pasta in boiling salted water until al dente.
2. 2 Drain and shock in cold water then drain well mix with a little blended oil to keep from sticking together and reserve.
3. 3 Combine prepared RC Vegan Creamy Coleslaw Dressing and parsley flakes in a bowl and blend together and reserve refrigerated.
4. 4 Wash the peppers well and cut in half through steam and remove stem, ribs and seeds.
5. 5 Cut in small dice then rinse under cold water and drain well.
6. 6 Mix the cooked Cavatappi noodles with vegetables then add dressing and blend together.
7. 7 Keep refrigerated.