This is soooo delish, I could sit down and eat the whole bowl full!!

1 lb box medium shells (any small shape will do)

1 c. Vegenaise (vegan mayonaise)

3 T. dijon mustard

2 T. sherry vinegar (most any vinegar is fine)

1 t. celery salt

1/2 t. onion powder

1/2 t. granulated garlic

1 t. dried dill (fresh is fine as well)

1/4 t. ground mustard

3 stalks of organic celery, chopped

1/2 red pepper, chopped

1 small onion, minced (about 3 T.)

salt & freshly ground pepper to taste

Cook pasta according to package directions, until pasta is al dente. Do not over cook the pasta, it should still be slightly firm to the bite, not mushy. Drain, and rinse briefly under cold water so that it does not stick together.

While the pasta is cooking, mix thoroughly together in a medium bowl, the Vegenaise, dijon, vinegar, celery salt, dill, onion powder, granulated garlic & ground mustard.

In a large bowl, combine the noodles, celery, red pepper, onion and mayonaise mixture. Refrigerate for at least 2 hours, or at best overnight, to allow the flavors to mingle.

Serve garnished with fresh dill sprigs or parsley, if you have them, and more freshly ground pepper.

Yield: 6-8 servings, if they last that long!