1 week Ago By Linda Soper-Kolton
The rainbow of colors, easy make-ahead nature, and flexibility to add what you’ve got on hand, all make this easy pasta salad from Compassionate Cuisine a winner in our books.What you need:1 (1-pound) package elbow macaroni 1 cup vegan mayonnaise1⁄4 cup Dijon mustard1⁄4 cup fresh lemon juice2 tablespoons maple syrup2 tablespoons apple cider vinegar1 teaspoon salt1⁄2 teaspoon black pepper1 cup chopped celery1 cup chopped red bell pepper1 cup finely chopped spicy dill pickles1⁄3 cup chopped scallions1⁄3 cup chopped fresh herbs (such as cilantro, basil, or parsley)What you do:In a large pot of boiling, salted water, cook pasta according to package directions. Drain and rinse with cool water.
Set aside.In a large bowl, whisk mayonnaise, mustard, lemon juice, maple syrup, vinegar, salt, and pepper. Add in celery, red pepper, scallions, and pickles.
Add pasta and herbs and toss to combine. Serve immediately or chilled for 30 minutes.The rainbow of colors, easy make-ahead nature, and flexibility to add what you’ve got on hand, all make this easy pasta salad from Compassionate Cuisine a winner in our books.
What you need:1 (1-pound) package elbow macaroni 1 cup vegan mayonnaise1⁄4 cup Dijon mustard1⁄4 cup fresh lemon juice2 tablespoons maple syrup2 tablespoons apple cider vinegar1 teaspoon salt1⁄2 teaspoon black pepper1 cup chopped celery1 cup chopped red bell pepper1 cup finely chopped spicy dill pickles1⁄3 cup chopped scallions1⁄3 cup chopped fresh herbs (such as cilantro, basil, or parsley)What you do:In a large pot of boiling, salted water, cook pasta according to package directions. Drain and rinse with cool water. Set aside.
In a large bowl, whisk mayonnaise, mustard, lemon juice, maple syrup, vinegar, salt, and pepper. Add in celery, red pepper, scallions, and pickles. Add pasta and herbs and toss to combine.
Serve immediately or chilled for 30 minutes..
