Creamy Macaroni Salad

I like bringing this one to BBQs & picnics. No one ever realises it's vegan, hahaha

Ingredients:

• 2 cups elbow noodles

• 2 tb red onion, diced small

• 1/2 red or orange bell pepper, diced small

• 1 stalk celery, diced small

• 1/3 cup corn

• 1/2 cup vegan mayo

• 3 tsp white vinegar

• 1½ tsp Dijon mustard

• 1/2 tsp monk fruit sugar (optional)

• 1/4 tsp salt

• 1/4 teaspoon black pepper

Directions:

1. Boil noodles. While boiling, dice up vegetables.

2. Add all other ingredients to a large mixing bowl and whisk to combine.

3. Once noodles are ready, strain and rinse in cold water. Add cold noodles to bowl, along with the vegetables and mix together into the dressing well. Taste and adjust seasonings as needed.

4. Cover and let cool in fridge for at least two hours before serving, stirring occasionally to mix dressing into noodles evenly.

Nutrition:

Makes 6 - 8 servings

223 calories

carbs: 4g

fat: 11g

protein: 5g