Spice up your summer barbecues with the perfect macaroni salad.
Makes 3 quarts
What You Need:
1 pound elbow macaroni, cooked and drained
½ cup vegetable broth, divided
1 cup shredded carrots
1 cup diced celery
1 cup diced red pepper
1 cup frozen peas, thawed
½ cup thinly sliced green onions
3/4 cup vegan mayonnaise
3 tablespoons Dijon mustard
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper
¼ cup chopped parsley
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What You Do:
1. In a large bowl, add cooked macaroni and 1/4 cup of vegetable stock and toss well to coat. Add carrot, celery, red pepper, peas, and green onions, and toss with macaroni.
2. In a small bowl, whisk together remaining ingredients and remaining vegetable stock. Pour dressing over macaroni mixture and toss gently to combine. Cover and chill for 1 hour before serving.
Article source: http://vegnews.com/web/articles/page.do?pageId=5914&catId=2
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