Easy, Creamy Vegan Macaroni Salad

feelgoodfoodie.net

Susanna Schlarf

8 ounces elbow pasta

2 celery stalks finely chopped

2 carrots finely chopped

1 small red pepper finely chopped

1 cup frozen peas thawed

subheading: Dressing:

⅓ cup vegan mayonnaise

2 tablespoons pickle juice

2 tablespoons red wine vinegar

1 tablespoon Dijon mustard

1 tablespoon maple syrup

½ teaspoon salt

¼ teaspoon black pepper

Directions at feelgoodfoodie.net

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