VEGAN MACARONI SALAD

This handy macaroni salad is loaded with veggies and tossed in a scrumptious creamy sauce, and is a ideal aspect dish to deliver to Summer BBQ’s, events and more!

Prep Time: 10 min Cook Time: 10 min Total Time: 20 minutes

INGREDIENTS

• 1 lb. elbow pasta
• 1/2 purple onion, diced
• 1 pink bell pepper, cored and diced
• 1 massive carrot (about 1 cup), peeled and diced
• 2 stalks celery (about 1 cup), diced
• 1 half of cups frozen peas, thawed
• 1/4 cup clean dill, chopped

Macaroni Dressing

• 1 cup vegan mayo
• 1/4 cup apple cider vinegar
• 1 heaping tablespoon dijon
• 1 tablespoon pure maple syrup
• 1/2 teaspoon pepper
• 1/2 teaspoon mineral salt, or to taste

INSTRUCTIONS

Pasta: Boil your elbow macaroni noodles till they are al dente, in accordance to package deal directions. Drain the noodles and run them below cool strolling water to cease them from cooking.

Dressing: In a small bowl, whisk collectively the elements for the creamy sauce.

Assemble: In a massive mixing bowl, or pot you cooked the pasta, add the pasta, onion, bell pepper, carrots, celery, peas and dill. Pour the creamy sauce overtop and toss properly to coat. Keep the salad chilled till prepared to serve.

Serves 12

Store: Leftovers can be saved in the fridge for up to 5 – 6 days in a protected container.

Enjoy.

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