American Macaroni Salad
Sometimes only a 50/50 carb to mayo ratio will do. This is the pasta salad that your imaginary hillbilly aunty would bring to a family barbecue and nobody would eat, but the second everyone left you would unashamedly dig in, standing alone in the dark in your kitchen.
Ingredients 11
400 g elbow macaroni, dried
1 red onion, small, finely chopped
2 carrots, peeled, grated
2 stalks celery, finely diced
1 handful flat-leaf parsley leaves (italian flat-leaf parsley), chopped
Dressing
250 g vegan mayonnaise, see my recipe
2 tbsp apple cider vinegar
1 tsp caster sugar (superfine sugar)
1⁄2 tsp celery seeds
1 tbsp American mustard
salt and freshly ground black pepper, to taste
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Method 3
Cook the in salted boiling water until al dente. Drain and refresh under cold running water. Drain again.
To make the dressing, whisk together the , , , , and until smooth.
Place the , , , (reserve a few leaves for garnish), and in a large bowl. Pour over the (I like to use all of it), season to taste with salt and pepper, and mix well to combine. Refrigerate for 1 hour. Garnish with the reserved celery leaves and serve.
