8 oz Elbow macaroni
1 Celery rib; minced
1 Carrot; grated
1/2 c Fresh or thawed baby peas
2 Scallions; up to 3; minced
1/2 c Vegan mayonnaise
2 tb Plain unsweetened nondairy
- milk
1 tb Fresh lemon juice
1 tb Rice vinegar
1 tb Sweet pickle relish -OR-
1 ts Natural sugar
1/2 ts Salt
1/4 ts Black pepper; freshly ground
Cook the macaroni in a pot of boiling, salted water, stirring
occasionally, until just tender. Drain, rinse under cold running
water, and transfer to a large serving bowl. Add the celery, carrot,
peas, and scallions. Set aside.
In a medium-sized bowl, combine the mayonnaise, nondairy milk, lemon
juice, vinegar, relish, salt, and pepper. Mix well. Add the dressing
mixture to the pasta and mix well to coat evenly. Taste and adjust
the seasonings.
Cover and refrigerate for at least 1 hour before serving. Stir before
using. Taste and adjust the seasonings, if needed. Serve chilled.
