Vegan Kimchi Macaroni Salad

2 oz Great Value whole grain elbows (1/2 cup dry, 200 cal or 180 cal for Barilla, 4 WW points)
2 oz Seoul vegan kimchi (1/4 cup, 30 cal, 0 WW points)
1 tbsp Vegenaise (80 cal, 3 WW points)
1 Lightlife vegan hot dog, diced (60 cal, 1 WW point)
try rice vinegar next time
try gochujang/gochugaru/sriracha next time

Cook pasta according to package directions, drain, and cool. Add kimchi, elbow macaroni, veganaise, and diced hot dog in a bowl. Stir until well incorporated. If desired, add rice vinegar and spice for pasta, such as gochujang, gochugaru, or sriracha.
370 cal, 8 Weightwatchers points.

Seasoning for 16 oz pasta box
1 cup pasta water reserved
2 tbsp nutritional yeast
1 tbsp Yamasa low-sodium soy sauce
1 tsp vegetable bouillon powder
1/4 tsp garlic salt
freshly ground pepper

In a glass Pyrex measuring cup, scoop 1 cup of pasta water to reserve before draining the pasta. Add nutritional yeast, vegetable bouillon powder, soy sauce, garlic salt, and pepper then mix well. Stir into pasta, tossing to incorporate.
Oil-free seasoning for boxes of pasta, including elbows, penne, and spaghetti.
Avoids unmanageable sticking while cooling and storing in the fridge.