Easy Vegan Macaroni Salad

Vegan Macaroni Salad

 

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.