Cook pasta according to package in lightly salted water until slightly under al dente (I boiled for 6 minutes).

Drain and place in the fridge until cold (do not rinse).

To make the dressing, in a large bowl add veganaise, mustard, jalapeños, garlic, black pepper, salt, sugar, and Italian seasoning until combined. (You can blend if you want for a stronger jalapeño taste. Refrigerate dressing overnight for best results).

When pasta is cool, toss pasta with remaining vegetables and dressing.

Taste and add more salt and pepper if needed.

Serve cold and stir before serving.