Dijon Macaroni Salad

This salad is great for a summer grill-out or any time you need a quick, filling side dish. Utilizing vegan mayo and mustard, this dish brings together the best of both worlds.

Makes 3 quarts

What You Need:

  • 1 pound elbow macaroni
  • 1/2 cup vegetable broth, divided
  • 1 cup carrots, shredded
  • 1 cup celery, diced
  • 1 cup red pepper, diced
  • 1 cup frozen peas, thawed
  • 1/2 cup green onions, thinly sliced
  • 3/4 cup vegan mayonnaise
  • 3 tablespoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup chopped parsley

What You Do:

  1. Cook the elbow macaroni in boiling salted water until al dente, about 10 minutes. Drain, rinse with cold water, drain well again, and transfer to a large bowl. Add 1/4 cup of the vegetable stock to the cooked macaroni and toss well to coat. Add the carrot, celery, red pepper, peas, and green onions, and toss with the macaroni.
  2. In a small bowl, whisk together the remaining ingredients and vegetable stock. Pour the dressing over the macaroni mixture and toss gently to combine. Cover and chill for 1 hour to allow the flavors to blend.

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