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Dijon Macaroni Salad

Spice up your Fourth of July barbecue with the perfect macaroni salad.

Makes 3 quarts

What You Need:

1 pound elbow macaroni, cooked and drained
1/2 cup vegetable broth, divided
1 cup shredded carrots
1 cup diced celery
1 cup diced red pepper
1 cup frozen peas, thawed
1/2 cup thinly sliced green onions
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. In a large bowl, add cooked macaroni and 1/4 cup of vegetable stock and toss well to coat. Add carrot, celery, red pepper, peas, and green onions, and toss with macaroni.
  2. In a small bowl, whisk together remaining ingredients and remaining vegetable stock. Pour dressing over macaroni mixture and toss gently to combine. Cover and chill for 1 hour before serving.
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