macaroni pasta salad

ingredients:

16oz elbow pasta

water for cooking pasta

1 c vegan mayo

4 small dill pickles or ½ c dill relish

4 celery sticks

1 red bell pepper

1T and 1 t salt

½ t ground black pepper

3 T apple cider vinegar

1 T sugar

tools:

medium sauce pot with lid. colander. cutting board. sharp knife. heat-proof rubber spatula. medium bowl. measuring cups and spoons.

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fill sauce pot ¾ full with water and add 1T salt. place lid on pot and bring water to boil. add pasta, stir with spatula and turn down heat. cook pasta for 6 minutes. drain pasta immediately and rinse with cold water. set aside.

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wash and rinse vegetables. cut celery into a small dice.

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remove the white pith from the bell pepper 

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before cutting pepper into a small dice.

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also, cut pickles into a small dice (unless you're using relish). place all diced vegetables into the bowl.

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then add mayo, sugar, remaining salt and pepper into the bowl. mix everything together using the rubber spatula. add pasta to bowl. carefully fold pasta into the mayo and vegetables.

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refrigerate pasta salad until you are ready to eat. you can store pasta in an airtight container up to 1 week.