Description
Yummy vegan macaroni salad is a must for any potluck, picnic, or barbecue.
Ingredients
Units
Scale
- 8 ounces of whole-grain or lentil quinoa pasta
- 1/2 cup finely diced sweet pickles
- 3/4 cup of diced red bell pepper
- 1/3 cup of diced celery
- 1/2 cup of diced red onion
- 1/4 cup of peas, optional
- Fresh dill and parsley for garnish
- Salt (optional) and pepper
- Vegan mayo
Instructions
Method
- Boil 8 ounces of pasta until cooked
- Drain and rinse until the pasta is cool
- Chop pickles, bell pepper, celery, and red onion
- Make the vegan mayo
- Place the mayo in a large bowl, add macaroni and veggies, stir well. Add salt (optional), pepper, and top with optional chopped dill and parsley
Notes
Best if you refrigerate for an hour before eating. I know…
