Basic Vegan Macaroni Salad—Summertime Version

Macaroni salad is quick and easy meal for hot summer days, and it’s also one of my favorite ways to eat fresh veggies. This “party size” recipe is perfect for sharing at picnics or family gatherings. You can serve it as a side with veggie burgers or a fried chick’n dinner. It even makes a great lunch to pack and take to work or school.

Basic Vegan Macaroni Salad—Summertime Version

Serves 8

Ingredients:

• 2 cups macaroni (uncooked)
• 1 small cucumber
• 2 or 3 red radishes
• 4 ounces sugar snap peas
• 4 ounces cherry tomatoes
• 4 ounces red grapes
• several sprigs of fresh parsley

For the dressing:

• 1/2 cup vegenaise or plain yogurt
• 2 Tablespoons lemon juice
• 1 teaspoon salt
• 1 teaspoon garlic powder

Directions:

1. Boil water for macaroni
2. Wash veggies
3. Cook macaroni, stirring occasionally
4. Chop veggies
5. Drain macaroni and rinse with cold water
6. Mix up the dressing
7. Add veggies and dressing to macaroni
8. Stir gently and refrigerate