Mmmmmmacaroni Salad

Macaroni salad is one of my FAVORITE foods to eat. Not pasta salad with italian dressing  and all the frills but MACARONI salad with mayo. The sad thing is is this delicious dish has pretty much eluded me since going vegan almost 3 years ago. I mean I tried and tried to make it but I couldn't get that perfect dish. I like it old school style-mayonnaise,some chopped veggies and salt and pepper. I don't really know what I did differently yesterday but I will stick with this method like glue because it turned out PERFECT!!!!

Mmmmmmmacaroni Salad:

• 1/2 lb. whole wheat elbows


• 4 Tbs. Veganaise


• 2 ribs celery,minced


• 1 large carrot,minced


• 1/4 sweet onion,minced


• 1 sour pickle(I used Heinz),minced


• 1/4 tsp. garlic powder


• salt and pepper to taste

Boil pasta to your liking. I think one of the things I like about traditional mac salad is the-dare I say-mushiness of the pasta. Maybe not mushy but cooked pretty soft. But do it the way you like it. Drain and rinse thoroughly-until cool. Let your pasta dry in the colander pretty well while you chop the veggies and the pickle. Normally, I would use green olives,but I was out, so I used a sour pickle. These taste a little bit different than dill-they are pretty salty, but I generally use them for cooking because I like their intense flavor. Mix veggies into pasta and Veganaise. Add salt,pepper and garlic. Don't go crazy on the salt because after the salad mellows and sits it will develop more flavor. I used 15 grinds on my first seasoning. Refrigerate for at least 2 hours. Before serving taste again for seasoning and adjust to your liking.

I know those instructions seem a little specific,but that is the way to make macaroni salad exactly the way I like it. Please feel free to adjust the recipe to your liking! And I should also mention that that tub of salad did get polished off-mostly by me-EEEEK!