Vegan Macaroni Salad

It’s a funny thing, but I never liked macaroni salad when I was a child – or anything else that was mayonnaise-based. I thought it was pretty disgusting. I only liked mayonnaise on tomato sandwiches. I didn’t even like potato salad, back then. Strangely enough, I really like vegan mayo. Vegenaise and Just Mayo are my favorites. They are so much better than I remember “regular” mayo being, and now I LOVE salads like this one. It’s so easy to prepare, and it’s a big hit at potlucks and family dinners – even with non-vegans. In fact, I often sneak it onto the table when no one is paying attention, and folks don’t even realize it’s vegan.

Ingredients:

  • 1 16 oz. bag pasta of choice (I like gluten free macaroni)
  • 1 can of organic green peas
  • 1 small red pepper, chopped
  • 1 small red onion, diced
  • 1/2 cup vegan mayonnaise
  • 1/4 cup white balsamic vinegar
  • 1 1/2 – 2 tablespoons Dijon mustard
  • 1/2 teaspoon dried 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!