1 1/2 cup of elbow pasta (whole wheat is optional)
Fill a large pot half way with water (with salt) and set aside (do not boil yet)
Strain a bottle of banana peppers save the juice of the banana peppers in a separate measuring cup and add it to the water in the pot. (About a cup of the pepper juice)
Add to the water 1 1/2 of Hortex Carrot juice and bring to boil.
When the water comes to the boil add your pasta, boil until cooked.
Measure out half of the jar of banana peppers and finely slice. Do not blend them or slap chop them because they will become mush when you want actual chunks in your salad.
Add them to a large dish.
Add to your dish 4 tablespoons of Philly Garden Vegetable cream cheese and 4 tablespoons of mayo.
When pasta is cooked add to the mixture and stir until the cream cheese and mayo is melted and combined into the pasta.
Serve and enjoy.