1 box/bag of elbow macaroni (try gluten free versions too!)
cup Vegenaise, or other vegan mayo (but let’s be honest, does it get
better than this?)
2 tablespoons Dijon mustard
apple cider vinegar
1 teaspoon salt
1 teaspoon pepper
stalks of celery, diced
1 yellow onion, finely diced
2-3 three pickles, finely diced
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.
Your question and comments are welcome