So this is another recipe that I kind of just 'winged'. I went by taste as I added ingredients until it had the familiar taste that I liked! When I think of my mom making macaroni salad when I was young, I remember it being very simple. Mayonnaise, onions and egg whites. Since I'm vegan now, obviously I cut out the egg whites (though I think in the future, tofu might be an excellent replacement) and just used a vegan-friendly mayo. I tried out Just Mayo for the first time and thought it was really good for this recipe. I will definitely be making it again!
Ingredients:
1 lb. box of elbow macaroni
2 cups and 1/4 cup vegan mayonnaise
1 1/2 cup diced onion
1 Tbsp + 1 tsp. Dijon mustard
1 tsp. salt
2 tsp. pepper
Directions (very simple):
1. Cook your pasta according to package.
2. Cut onions while pasta is cooking.
3. Pour cooked pasta into a large mixing bowl, add in the mayo, onion, Dijon, salt and pepper.
4. Mix until all ingredients are well blended.
5. It's best when cold, so keep it in the fridge until it's ready to be served.
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