This recipe takes me back to my childhood when we had bbq’s. My version is full of refreshing and light veggies, vegan dressing, and gluten free noodles (ya know, optional). P.S. this recipe is so simple!!
Here’s the recipe:
1 1/2 cups gluten free or regular macaroni noodles
4 tbsp vegan mayonnaise
2 tbsp Dijon mustard
2 tsp maple syrup
1 green bell pepper, chopped
1/4 cup red onion, chopped
2 celery stalks, chopped
1/2 English cucumber, chopped
»side note: I chopped my veggies all of the same size. It helps to evenly distribute the veggies.
1/2 cup shredded carrots
1/2 tsp salt or to taste
1/4 tsp pepper or to taste
1/4 tsp paprika
Boil your macaroni according to package. But make sure to not over cook your macaroni, or it will break up when you mix everything together.
While your pasta is cooking, chop all of your veggies and put into a big bowl.
Also, make the dressing. In a different bowl add your mayo, mustard, maple syrup, salt, pepper, and paprika.
Once the pasta is done boiling, drain and rinse the pasta in cold water. Set aside. Add your pasta to the bowl with veggies. Make sure your pasta isn’t wet when you add to your bowl. Then mix your salad with the dressing, coating completely.
The salad can be eaten at room temperature or served chilled, put in the fridge for about 30-ish minutes.