Vegan Macaroni Salad
By á-4939
Rate this recipe
4.5/5
(17 Votes)
Ingredients
- 12 ounces Ditalini pasta (or use elbow macaroni), cooked according to package instructions
- 1 1/2 tomato, chopped (or try cherry and grape tomatoes sliced in half)
- 3/4 cup frozen peas
- 1/2 cup chopped onion
- 1 1/2 cups Vegenaise (or other vegan mayo)
- 3 Tablespoons white wine vinegar
- 3 teaspoons prepared mustard
- 2 1/4 teaspoons sea salt, or to taste
- 1/8 teaspoon freshly ground black pepper
- 3/4 teaspoon celery seeds
Details
Preparation
Step 1
3/4 teaspoon celery seeds
In a large bowl combine the cooked pasta, tomato, peas, and onion. In a smaller bowl whisk together the mayo, vinegar, mustard, salt, pepper, and celery seeds. Fold the mayo mixture into the pasta.
Chill.
Serves: 6
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