Serving eight

Mayu Macaroni Salad

by Matthew Mesaros

This is a light and slightly sweet classic with fewer calories and fat thanks to the use of our Mayu. It’s also vegan!

Ingredients

  • 16 ounce uncooked elbow macaroni
  • 1 1/2 cup Mayu dressing
  • 1/4 cup apple cider vinegar
  • 1/3 cup white sugar
  • 1 1/2 - 2 tablespoon dijon mustard
  • 1 white or yellow onion, diced
  • 2 stalks celery, chopped
  • 1 red bell pepper, diced
  • 1/4 - 1/2 cup carrot, grated
  • salt & pepper to taste

Directions

  1. Cook the pasta by following the directions on your box of elbow macaroni, likely 8 to 10 minutes boiling.
  2. While the pasta cooks, clean your veggies and 1/4″ dice the celery and peppers.
  3. Finely dice the onion.
  4. Finely grate the carrot and add to a medium mixing bowl with the other veggies.
  5. Add and combine all other ingredients.
  6. Once the pasta has cooled, fold it in with the rest of the ingredients. Setting your mixing bowl inside a larger bowl filled with ice will speed up the process.
  7. Wrap your bowl with cling wrap or otherwise cover and chill for at least a few hours in the refrigerator prior to serving.