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