Vegan and Gluten Free Macaroni Salad

Gluten Free and Vegan Macaroni Salad

Yield: 12 Servings

Prep Time: 30 minutes

Cook Time: 10-12 minutes

Total Time: 40-42 minutes

*I allow 1-3 hours to cool in the refrigerator or I make it the night before.

Ingredients:

½  box Gluten Free Elbow Macaroni

2 Large Tomatoes (I prefer Beefsteak), chopped

1 Large Organic Cucumber, chopped

1 Vidalia Onion, chopped

1 Red Bell Pepper, chopped

1 Orange or Yellow Bell Pepper, chopped

1 Green Bell Pepper, chopped

1 cup Vegan Mayonnaise

1 tsp Celery Salt

1 tsp Ground Black Pepper

½ cup Fresh Parsley, chopped

Sea Salt to taste (You may not need to add this; taste before adding; remember the celery salt will add a good bit of salt)

Directions:

1.       Cook elbow macaroni according to package directions.

2.       Combine all chopped vegetables in a large bowl.

3.       Strain the macaroni and run cool water over it before adding to the bowl with the vegetables.

4.       Stir in the Vegan mayonnaise, celery salt, black pepper, and parsley.

5.       Taste to check seasonings and add more if desired.