Macaroni Salad

Yesterday I got a summertime craving for some super traditional macaroni salad. Amazingly, I don't think this is something I've craved in the ~10 years since I've been vegan, and I think this is the first time I've ever made a vegan version. It turned out really good so I thought I'd share.

Vegan Macaroni Salad

• 1 lb. pasta of your choice
  
• 1 cup Vegenaise (reduced fat version if you can find it)
  
• 1/4 cup white vinegar
• 2/3 cup sugar
• 2 tablespoons prepared yellow mustard
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 sweet yellow onion, diced small
  
• 2 stalks celery, diced small
• 1 bell pepper, seeded and diced small (I used green but I think any color would work fine)
  
• 1 large grated carrot
  
• 1 small can sliced olives

Cook the pasta, drain, and rinse with cold water until it's no longer hot. In a large bowl, combine remaining ingredients, stir, add pasta, and stir again. Chill for at least several hours or if possible, overnight.

I wanted something really traditional so I went with white pasta, but I'd be curious to see how this might work with brown rice pasta...