Classic Macaroni Salad

 

Ingredients
8 ounces macaroni
1/2 cup Vegenaise
2 tablespoons whole grain mustard
1 teaspoon white wine vinegar
3 stalks celery, sliced
2 dill pickles, chopped
2 tablespoons chopped bottled pimientos, drained
1/2 teaspoon seasoned salt
black pepper to taste

Instructions
Cook pasta according to package instructions. Make sure you cook it til tender. Al dente pasta will absorb too much moisture from the dressing, resulting in a dry, unpleasant salad.
Drain pasta and rinse in cold water to stop the cooking. Drain again.
In a large mixing bowl, add cooled, drained pasta, and all of the remaining ingredients and mix well.
Best flavor is achieved by serving the salad the next day. Check for seasoning and creaminess, and add more Vegenaise if the salad has dried out.
Enjoy!