Easy Vegan Macaroni Salad
8 ounces elbow macaroni (uncooked – regular or gluten-free)
1 cup vegan mayonnaise
½ cup diced red bell pepper
½ cup diced celery
½ cup diced red onion
¼ cup sliced black olives
3-4 large green onion spears (diced)
2 fresh garlic cloves (minced)
½ teaspoon dried dill
sea salt and black pepper (to taste)
*Optional add-in: cubed vegan cheese
Cook the elbow macaroni to package directions, drain-rinse with cold water-drain again.
Stir together all the remaining ingredients in a large mixing bowl. Add in the drained cooled macaroni pasta and toss to evenly coat and blend all ingredients. Chill in the fridge for at least 2 hours before serving.