BBQ season is fast approaching and its time to dust off those grills and pull out the side dish recipes! This week’s recipe is the Great American BBQ Classic known as Macaroni Salad. I am not sure of the history of this salad, but know it often played a part in my summer gathering Americana. And if you are unfamiliar with Macaroni Salad, it makes for a great side at any BBQ, party, or even just on the dinner table. So as the summer approaches, be sure to get your hands on this very tasty and very vegan Macaroni Salad!

Vegan Macaroni Salad

Prep Time: 15 Minutes     Cool Time: 3 Hours

1 24oz Bag of Elbow Macaroni
1 cup Vegenaise
2 Tbsps of Yellow Mustard
1 Tbsp Vinegar
1 tsp Salt
1 tsp Pepper
2 Stalks of Celery
1 Yellow or White Onion
1 Green Bell Pepper
1 Carrot (optional)
1/2 Cup Sweet Relish (optional)

In a large pot boil water to cook the pasta. Once the water is at a rolling boil, add in the entire bag of pasta. Cook for about 10 minutes or until soft. While the noodles are cooking chop up the celery, onion, bell pepper, and carrots (if using) into small pieces. Drain the pasta and run cool water over it a few times, to cool the noodles down. In a large bowl, add in the chopped veggies and stir. Next add in the Vegenaise, vinegar, mustard, salt, pepper, and relish (if using). Mix all ingredients up until it is well combined. You may need to add more salt or pepper, depending on your taste buds. If you need to serve immediately, place the bowl in the freezer for 5 minutes and it should be cool enough. But if you have planned ahead place the salad in the refrigerator and let it cool for about 3 hours.

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