Vegan Hawaiian Macaroni Salad

Ingredients

• 1 lb Elbow macaroni
• 1 cup Vegan mayonnaise
• 2 tbsp Apple cider vinegar
• 1 tbsp Granulated sugar
• 1/4 cup Yellow onion, finely chopped
• 1/4 cup Celery, finely chopped
• 1/4 cup Carrot, shredded
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. 1Place the 1 lb of elbow macaroni in a large pot and cover with water. Bring the water to a rolling boil over high heat and cook the macaroni for 10-12 minutes, or until it is tender but still has a slight bite (al dente). Drain the macaroni well in a colander and immediately rinse it with cold water until it is completely cool. Transfer the cooled macaroni to a large bowl.
2. 2In a medium bowl, whisk together the 1 cup of vegan mayonnaise, 2 tablespoons of apple cider vinegar, 1 tablespoon of granulated sugar, 1 teaspoon of salt, and 1/2 teaspoon of black pepper until the mixture is smooth and well combined.
3. 3Add the 1/4 cup of yellow onion (finely chopped), 1/4 cup of celery (finely chopped), and 1/4 cup of carrot (shredded) to the large bowl with the macaroni.
4. 4Pour the dressing mixture over the macaroni and vegetables. Stir everything together gently but thoroughly until all the ingredients are evenly coated with the dressing.
5. 5Cover the bowl tightly with plastic wrap or a lid. Place the bowl in the refrigerator and chill for at least 2 hours, or preferably overnight. This allows the flavors to blend together and the salad to become fully chilled.
6. 6Before serving, stir the macaroni salad again. Taste a small spoonful and add more salt or pepper if you think it needs it.

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