Southern Macaroni Salad
4 cups uncooked macaroni noodles
1 cup vegan mayo
1/3 cup sugar
2 tablespoons vinegar (any kind will work)
1/4 cup dijon mustard
2 teaspoons salt and pepper
2 stalks celery, finely diced
1 small-medium sized onion, finely diced
1 carrot, grated
1. Bring the pasta water to a boil and cook the macaroni according to package directions, for about 8 minutes or until al dente. Rinse, drain, and set aside.
2. Whisk the vegan mayo, sugar, vinegar, dijon mustard, salt, and pepper in a large bowl. Add celery and onion bowl.
3. Add carrot, and mix well. Add the drained macaroni and combine. This is best left in the fridge for 24 hours before serving.