PCC Macaroni Salad

PCC Macaroni Salad

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  • 1 pound small elbow pasta
  • 1 1/2 cups Vegenaise
  • 1 tablespoon Dijon mustard
  • 2 tablespoons white wine vinegar
  • Salt and pepper, to taste
  • 1 1/2 teaspoons dry mustard
  • 1/2 bunch (3 to 4) green onions, sliced
  • 3 ribs celery, diced
  • 3/4 cup sliced black olives
  • 1/2 red bell pepper, diced
  • 1 handful Italian parsley, finely chopped


Bring water to a boil and add macaroni. Boil according to instructions on package or until al dente, 8 to 10 minutes. Drain, rinse to cool and let dry.

Mix together Vegenaise, Dijon, vinegar, salt, pepper and dry mustard until dressing is blended. Add to pasta and toss to combine.

Toss remaining ingredients with dressed pasta.

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