veganized macaroni salad

Macaroni salad has always been a popular side dish to bring to any pot luck or barbecue. Instead of bringing the typical macaroni dish, bring this veganized version and everyone will be able to indulge in this delicious side. My boyfriend put this together and I have to say, it is PHENOMENAL!

Ingredients

1 lb elbow macaroni (used Barilla but you can substitute for a gluten free pasta)

1 stalk of celery, small diced cuts

1/2 small red bell pepper, small diced cuts

1/2 small green bell pepper, small diced cuts

2 green onions, small diced cuts

Small can of chopped black olives

1 tbsp yellow mustard

1 1/2 - 2 cups vegan mayo (used Hellmans/Best Foods)

1/2 tbsp organic cane sugar

1 tbsp white distilled vinegar

Spoonful of sweet pickle relish

Salt and pepper, to taste

Instructions

Cook macaroni according to package. Once al dente, immediately remove from heat, drain and rinse. Allow to completely cool before assembling salad.

Tip: place pasta in a casserole dish to cool faster - put in fridge once it stops steaming.

Once macaroni has cooled, place into a large bowl and add the rest of the ingredients. For the sugar, place in a small dish with the vinegar, allow to dissolve then add to the pasta. Adjust to taste preference.

Place in fridge overnight to allow the pasta to soak up the flavors.

This will hold well for up to a week in the fridge. 

Enjoy!