It's finally picnic and BBQ season, and neither is complete without a yummy macaroni salad! This recipe takes only a matter of minutes to make and no one will even know it's vegan. I love the flavor and texture of adding dill pickles; it's the ingredient that makes this salad the talk of the BBQ.
Easy Vegan Macaroni Salad
3 cups of elbow macaroni, cooked according to directions and cooled
1 red bell pepper, diced
1 tomato, diced
3-4 dill pickles, cubed
1/2 cup dill pickle juice
1 cup vegan mayo, homemade or store bought
2-3 tbsp dried dill
1 tbsp dried garlic
salt & pepper to taste
1 tbsp apple cider vinegar (optional)
1 tbsp agave nectar (optional)
Put cooled, cooked macaroni, pickles, peppers and tomatoes in a mixing bowl. In a separate bowl, whisk together remaining ingredients, then combine with macaroni mixture. Refrigerate for 30 min before serving to allow flavors to marry. May be stored in an airtight container in the fridge for up to three days.