Every summer BBQ needs some fresh sides. Macaroni salad is a classic barbecue food that you can make the day before and it tastes its best after sitting in the fridge overnight.
Every summer BBQ needs some fresh sides. Macaroni salad is a classic barbecue food that you can make the day before and it tastes its best after sitting in the fridge overnight.
Bring a large pot of salted water to a boil and cook Elbow Macaroni (1 1/2 cups) according to the package instructions. Drain and rinse the pasta well with cold water and allow it to sit in the colander and drain of water completely.
Step 2
Meanwhile, in a large bowl, whisk together a quick sauce by combining; Vegan Mayonnaise (2/3 cup), Unsweetened Soy Milk (1 Tbsp), Fresh Parsley (3 Tbsp), Fresh Dill (3 Tbsp), Apple Cider Vinegar (1 Tbsp) and Dijon Mustard (1 Tbsp). You want the sauce to be thick but slightly runny. It will thicken slightly as it sits in the salad mixture.
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