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