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

In a glass Pyrex measuring cup, scoop 1 cup of pasta water to reserve before draining the pasta. Add nutritional yeast, vegetable bouillon powder, and soy sauce 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.