Macaroni Salad

Macaroni Salad

Macaroni Salad

Ingredients

Makes 4 to 6 servings

• 12 ounces elbow macaroni
• 2 celery ribs, minced
• 1/4 cup finely minced red bell pepper
• 3 tablespoons sweet pickle relish
• 2 tablespoons minced red onion
• ¾ cup vegan mayonnaise
• 1 1/2 teaspoons Dijon mustard
• 3 tablespoons soy milk
• 3 tablespoons apple cider vinegar
• 2 teaspoons sugar
• 1/2 teaspoon salt
• paprika, for garnish

Method

1. In a pot of boiling salted water, cook the macaroni, stirring occasionally, until al dente, about 8minutes
2. Drain, rinse with cold water and transfer to a large bowl
3. Add the celery, bell pepper, pickle relish and onion and set aside
4. In a small bowl, combine the mayonnaise, mustard, soy milk, vinegar, sugar and salt and blend well
5. Add the dressing to the macaroni mixture and stir gently to combine
6. Sprinkle with paprika, cover and refrigerate to chill, about 2 hours, before serving