Monday, May 16, 2016

Macaroni Salad


Vegan Macaroni Salad

Ingredients:


  • 1 16 oz. bag pasta of choice (I used gluten free macaroni)
  • 1 can of organic green peas
  • 1 small red pepper, chopped
  • 1 small red onion, diced
  • 1/2 C vegan mayonnaise
  • 1/4 C white balsamic vinegar
  • 1 1/2 - 2 T dijon mustard
  • 1/2 t dill weed
  • salt and pepper to taste

Preparation:


  1. Cook pasta according to package directions. 
  2. While pasta is cooking, whisk dressing ingredients (mayo, balsamic, mustard, dill, salt, and pepper) together in a large bowl.
  3. Add vegetables and mix to coat.
  4. When the pasta is done, rinse it with cold water.
  5. Add pasta to the bowl and mix thoroughly to coat.
  6. Enjoy!