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Southern Macaroni Salad

What you need: 

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

What you do: 

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.

Preparation Time: 
20 minutes
Cooking Time: 
Servings: 

SO HOW'D IT GO?

I made this for the 4th of July.  I have to agree with others that the pasta will absorb almost all of the dressing, leaving it pretty dry when you serve it the next day.  I went ahead and made more dressing, since it is so quick to make and pour it on before serving.  Made it perfect.  I also added black olives...something my grandma would do with her macaroni salad.  We all loved this salad and it goes great with anything you grill or as something to take on a picnic.  Thanks!  ;)b

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I just reviewed this recipe on my blog; Peaceful Table.  Thanks for a good, easy recipe!

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Pretty darn good! I used medium shell pasta, which worked great... wasn't sure if it was 'two teaspoons each of salt & pepper' or 'two teaspoons of salt/ pepper mixture', so added each in 1/2 tsp increments til it tasted right-- 2 tsp each. I also used a little more celery than was called for, and added a dollop of horseradish mustard & a sprinkling of cayenne, for a 'zing' to balance out the sweetness of the sugar & dijon... mmmmm! Next time i'm going to try it with horseradish mustard *instead* of dijon-- i think that would be excellent too.

Will definitely make again-- thanks for a great potluck recipe!  ;)b

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This was amazing! My boyfriend almost devoured the entire thing in one day. It was definitely better the next day although we could hardly wait to try it and ended up eating some after only an hour. I used brown mustard instead of Dijon since it's what I had around the house. I have a feeling I'll be making this a lot this summer. :)

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tastes good chilled or heated =P my mom couldent wait to she ate it warm  :)>>>

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This was very good! My husband loved it my kids loved it.....my 5 year old had 3 servings!!! I did make a few small adjustments. I used half the sugar and added more veganaise and dijon mustard and I added some shredded carrots.
I'm serving it tomorrow at my party so we'll see how my non-vegetarian friends and family like it I have a feeling that they will love!

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aww yes, the sweetness goes after its been cooled. much better.

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wow, this is really sweet!!! maybe i measured wrong or it gets less sweet when its cooled a bit but the dressing was really sweet to me!

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this was good.  I liked it, but it was a little bland for my tastes.  I'm not sure what I'd do differently though...it needs *something*.  I'll fiddle around with it for awhile and see what I come up with, BUT I thought it was a great base recipe and I did enjoy it.  More so even, after it had been in the fridge a few hours.

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If you let this sit for 24 hours I strongly recommend mixing in some extra "mayo" and dijon to taste when your ready to serve it

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