Vegan Macaroni Salad

Jessica found us this recipe for vegan macaroni salad over the weekend on a website called the autonomie project, inc., a fair trade fashion and footwear company – neat!

It is reminiscent of classic deli macaroni salad, which has always been something I could never resist.   Tangy, yet creamy dressing, crunchy celery and macaroni noodles al sound perfect to me.  We followed the recipe almost exactly, putting our twist on it of course, so below is our version.  It has been made twice now since Monday and goes awesomely with these Quinoa Burgers.  Super-wicked summer eats all around!

Ingredients:

1 box/bag of elbow macaroni (try gluten free versions too!)

1 cup Vegenaise, or other vegan mayo (but let’s be honest, does it get better than this?)

2 tablespoons dijon mustard

1 tablespoon apple cider vinegar

1 teaspoon salt

1 teaspoon pepper

2 stalks of celery, diced

1 yellow onion, finely diced

1 carrot, shredded

2-3 three pickles, finely diced

Method:

Boil the macaroni according to the directions on the package, leaning toward al dente.  When done, rinse with cold water until completely cool.

While the macaroni is cooking dice vegetables (a small chopper works great here) and place in a big bowl along with all other ingredients, minus salt and pepper.  Mix together into a chunky dressing so that when you add the macaroni, it all blends well.  Add the cooled macaroni and season with salt and pepper and chill until ready to serve.

~The Vegan Project

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