Here's how I make it:
Vegan Cold Pasta Salad
8 ounces of cooked carrot, chopped
1/2 cup of raisins
1 large carrot, chopped
1 can of kidney beans, rinsed and drained
1/2 of an onion, chopped
1/2 cup of frozen peas
1 cup of lowfat vegan Italian dressing (give or take, because I mix in a little at a time to get it just right)
Cook pasta according to package and drain. Take all ingredients and mix it in a bowl. That's it. You are done and it is ready to eat. Some variation - sometimes I add in different things, depending on my mood and what I have on hand, such as diced cucumber, sliced black olives (for the family, I can't stand them), or other veggies.
Cold pasta salad is super easy to make and tastes great. It holds up well taking it to summer picnics as well. Yum!