Vegan Pasta Salad without added fats or oils

Vegan Pasta Salad Recipe oil-free, mayonnaise-free

Prep Time: 20 minutes

Note:  Although I posted this recipe before, I wanted to bring it back to the top of the pile for these hot summer days.  

I went looking for a pasta salad recipe over the weekend that didn't have any oil, mayonnaise or other extremely fat ingredients and couldn't find one.
So I used what I knew of making pasta salad before these vegan-type, fat-free days along with our new pantry ingredients and vegetables hanging out in the fridge and this is it!  While you work on this, listen to "It's a beautiful morning" by The Rascals and stuff like that--you know, Saturday music.

Pasta Salad, vegan and nearly fat-free or PBNAF (plant based no added fat)

Ingredients:
6 ounces of dried whole grain pasta, or a vegetable pasta like "Eddie's Vegetable Rotelli"
     cooked according to package directions or until tender but not soggy
1 10 ounce package organic frozen green peas, thawed at room temperature for 1 hour
2 fresh small zucchini, cut into 1/4" dice
2 fresh tomatoes, cut into 1/4" dice
2 stalks celery, cut into 1/4" dice
1 bunch radishes, discard greens, rinsed, trimmed and cut into 1/4" dice
1/4 cup non-dairy sour cream, such as Tofutti (optional as this adds some fat)
1/8 cup Vegan Fat-free Mayonnaise such as Walden Farms Miracle Mayo
1/8 cup Bragg organic sprinkle, a mix of 24 herbs
1/8 cup rice vinegar

Fold all ingredients together and refrigerate for 2-24 hours.  Keeps in fridge for two days.
Yum.