Nickel Allergy Friendly Vegan Macaroni Salad

Total time1 hr 30 min

Prep time20 min

Cook time10 min

Nickel Allergy Friendly Vegan Macaroni Salad

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Ingredients

6 servings

12 oz dry elbow macaroni
Pastificio G. Di Martino Pasta Elbows Macaroni Gefen Elbow Noodles - 9 Oz
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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
Chef's tip
Use the same amount; honey is a little thicker and slightly sweeter.
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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