Macaroni Mozzarella Salad

Makes 3 quarts, serves 6 to 8

  • 3 cups uncooked elbow macaroni
  • 3 stalks celery, diced (1 cup)
  • 2/3 cup red, orange or yellow bell pepper, or 25 halved seeded grape tomatoes (1/2 pint)
  • 2 scallions, chopped
  • 1/4 cup chopped pimento
  • 1 cup Follow Your Heart Vegenaise, or other vegan mayonnaise
  • 3/4 cup sweet pickle relish (3/4 of a 10 ounce jar) or to taste
  • 2 tablespoons Dijon mustard
  • 1/4 to 1/2 teaspoon salt, to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 1 1/2 cups diced vegan mozzarella (10 ounce package Follow Your Heart Vegan Gourmet Mozzarella Cheese Alternative), or cheddar or Jack style vegan cheese

Cook macaroni according to package directions; rinse with cold water and drain well. In a large bowl combine macaroni, celery, bell pepper or tomatoes, scallions and pimiento. In a 2-cup measure combine mayo, relish and mustard; whisk well. Add dressing mixture to macaroni mixture, using a rubber spatula to get it all; mix well. Season with salt and pepper to taste. Add cheese and toss lightly. Chill and serve.

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