Prep Time: 15 minutes

Cook Time: 25-30 minutes

Ingredients:

8 oz uncooked elbow pasta

2/3 c full fat coconut milk

2 tbls mayonnaise

1 pack french onion mix

2.25 oz sliced black olives, drained

2/3 c chopped onion

2 pickle spears chopped

1 red bell pepper chopped

Method:

1. Cook pasta according to directions on the package. Drain, set aside, and let cool in a mixing bowl.

2. In a medium mixing bowl, combine coconut milk, mayonnaise, and french onion seasoning.

3. Add olives, onion, pickle, and red bell peppers to coconut milk, mayo, and french onion mix.

4. When pasta is cooled, add the coconut milk mixture and combine.

5. Chill in the fridge for at least 3 hours, preferably overnight.