macaroni pasta salad


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


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


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.


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


remove the white pith from the bell pepper 


before cutting pepper into a small dice.


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


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.


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