Macaroni Salad

Macaroni Salad

(Makes 4 to 6 servings)

Try swapping the mayo in your favorite salads—potato, egg, chicken, tuna, ham, pasta—with vegan mayonnaise. The dairy-free product is generally made with soy milk, vegetable oil, and lemon juice and contains no cholesterol. Try this lips-MAC ‘n salad at your next summer cookout.

• 2 cups uncooked whole-wheat macaroni pasta
• 1/2 cup vegan mayo
• 1 tablespoon red wine vinegar
• 2 tablespoons dijon mustard
• 3 tablespoons sugar
• salt and pepper
• 2 stalks of celery, rinsed and chopped
• 1 carrot, peeled and chopped
• 1/2 small red onion, finely chopped
• 2 tablespoons black olives, chopped

Cook pasta according to directions. Rinse, drain, and set aside. In large bowl, whisk mayo, vinegar, mustard, and salt and pepper (to taste). Add celery, carrot, onion, and olives to mixture. Stir in the macaroni, cover, and chill for for 24 hours.