Macaroni salad…. ahh the fat laden, gluten-contaminated creamy concoction we always find at bbqs on holidays such as Labor Day.
How about you take your own version that will fool the rest of those fools?
4 cups uncooked elbow macaroni pasta
1 cup (Earth Balance soy-free olive oil) mayo
2 1/2 tablespoons yellow mustard
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 red onion, diced
4 scallions, chopped
2 stalks celery, diced
1 red bell pepper, seeded and diced
1/4 cup grated carrot (about 2 carrots)
the juice of 1 – 1/2 lemon to taste
- Bring a large pot of water to a boil. Add the gluten-free macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
- In a large bowl, mix together the mayonnaise, mustard, salt and pepper. Stir in the onions, celery, pepper, carrot, lemon juice and macaroni. Refrigerate a few hours before serving, but preferably overnight.