Eosinophilic Esophagitis Friendly Vegan Macaroni Salad
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Learn more →Ingredients
6 servings
- 12 oz dry elbow macaroni
- 1 tsp salt, plus more for pasta water
- 3 stalks celery, finely diced
- ½ cup red bell pepper, finely diced
- ⅓ cup red onion, finely diced
- ¼ cup dill pickle relish
For the dressing
- ¾ cup vegan mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp yellow mustard
- 1 tbsp maple syrup
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
For serving
- 2 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Bring a large pot of generously salted water to a boil. Add the elbow macaroni and cook according to package directions until tender, about 8–9 minutes. Drain in a colander and rinse under cold running water until the pasta is completely cool to the touch.
- 2
In a small bowl, whisk together the vegan mayonnaise, apple cider vinegar, yellow mustard, maple syrup, garlic powder, onion powder, 1 tsp salt, and black pepper until smooth and uniform.
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