Creamy Vegan Pasta Salad
I bring this macaroni salad to BBQs and potlucks and everyone loves it — no one even realizes it's vegan!
whole-wheat elbow pasta
2
cups
bell pepper, diced
½
corn
⅓
cup
celery, diced
1
stalk
diced red onion
2
tablespoons
vegan mayonnaise
½
cup
white vinegar
3
teaspoons
Dijon mustard
1 ½
teaspoons
white sugar (Optional)
½
teaspoon
salt
¼
teaspoon
ground black pepper
¼
teaspoon
 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Strain pasta and rinse under cold water. Drain.
  Combine bell pepper, corn, celery, and red onion in a bowl. Mix together vegan mayo, vinegar, Dijon mustard, sugar, salt, and pepper in a small bowl; pour over vegetables. Mix in cold pasta and toss to combine. Taste and adjust seasonings as needed.
  Cover pasta salad and let cool in fridge for at least 90 minutes before serving, stirring occasionally to mix sauce into pasta evenly.
