I bring this macaroni salad to BBQs and potlucks and everyone loves it no one even realizes its vegan
Prep Time
1 hr 30 mins
Dificult
Medium
Servings
2 hrs
Ingredients
Instructions
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water
stirring occasionally
until tender yet firm to the bite
about 8 minutes. Strain pasta and rinse under cold water. Drain.
Combine bell pepper
corn
celery
and red onion in a bowl. Mix together vegan mayo
vinegar
Dijon mustard
sugar
salt
and pepper in a small bowl; pour over vegetables. Mix in cold pasta and toss to combine. Taste and adjust seasonings as needed.
Cover pasta salad and let cool in fridge for at least 90 minutes before serving
stirring occasionally to mix sauce into pasta evenly.