Vegan Macaroni Salad

By á-4939

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

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