Vegan Macaroni Salad

Instructions

1. Step 1

   Combine the water and 2 ¼ tsp (15 gr) of the salt in a large pot. Bring to a rolling boil over high heat.

   Ingredients used: 15.0 gr Fine Salt, 3000.0 ml Water

   Cookware: large pot

2. Step 2

   Add the macaroni and cook, stirring occasionally, until just tender.

   Timer: 8 min (fixed)

   Ingredients used: 300.0 gr Macaroni

   Cookware: large pot, Large Spoon

3. Step 3

   Drain the macaroni in a colander and rinse under cold running water until cool. Shake off the excess water thoroughly.

   Timer: 2 min (fixed)

   Cookware: colander

4. Step 4

   Whisk the vegan mayonnaise, apple cider vinegar, Dijon mustard, sugar, remaining ¼ tbsp (4 gr) salt, black pepper, and celery seed in a small bowl until smooth.

   Ingredients used: 30.0 ml Apple Cider Vinegar, 1.0 gr Celery Seed, 15.0 gr Dijon Mustard, 4.0 gr Fine Salt, 12.0 gr Granulated Sugar, 2.0 gr Ground Black Pepper, 240.0 gr Vegan Mayonnaise

   Cookware: small bowl, whisk

5. Step 5

   Place the celery, carrot, red bell pepper, red onion, dill pickle, and green peas in a large mixing bowl.

   Ingredients used: 90.0 gr Carrot, 120.0 gr Celery, 110.0 gr Dill Pickle, 100.0 gr Green Pea, 120.0 gr Red Bell Pepper, 60.0 gr Red Onion

   Cookware: Chef Knife, cutting board, Large Mixing Bowl

6. Step 6

   Add the cooled macaroni and prepared dressing to the vegetables. Fold together until evenly coated.

   Cookware: Large Mixing Bowl, Large Spoon

7. Step 7

   Cover and refrigerate at 4°C or colder before serving.

   Timer: 60 min (fixed)

   Cookware: Large Mixing Bowl