Macaroni Salad with a Twist

This last weekend was my birthday weekend, so there wasn’t a whole lot of cooking. On Sunday night, we did BBQ. We ended up BBQing steaks from a local butcher, served with rolls, green beans and macaroni salad. The macaroni salad was a hit, and was gone by lunchtime on Monday! Guess I’ll be making this one again 🙂

1 c. uncooked elbow macaroni
3 TBSP Veganaise (we prefer the flavor of this over Mayo or Miracle Whip)
2 TBSP Dijon mustard
2 tsp white vinegar
1 tsp sugar or 1/2 tsp of Truvia
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp cayenne
Salt & pepper to taste
1 c. broccoli slaw
1/2 c. chopped celery
1/2 c. red bell pepper
1/2 c. cucumber (seeded and chopped)
1 TBSP sweet relish
3 hard boiled eggs (chopped)

Cook macaroni per the package directions. Once cooked, rinse with cold water until pasta is cool. In a bowl, mix Veganaise, mustard, white vinegar, sugar/Truvia, onion powder, garlic powder, cayenne, salt and pepper. Set aside. In a larger bowl, add broccoli slaw, celery, red pepper, cucumber, relish and eggs. Pour pasta into large bowl with veggie mix, then spoon in sauce. Mix well, and store in the fridge until cold.

This recipe makes about 6 cups of macaroni salad.



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