Prep time:
10 minutes
|
Cook time:
12 minutes
|
Total time:
22 minutes
Created by The Yummy Vegan, this recipe has all the makings for a PERFECT Macaroni Salad just in time for Memorial Day Weekend.
Ingredients
- 1 Lb (453g) Macaroni Pasta (you can use any short pasta shape)
- 3-4 Bubbies Kosher Dill Pickles chopped
- ⅓ cup (45g) Red Onion finely chopped
- ⅓ cup (78ml) Vegan Mayo
- ⅓ cup (78ml) Vegan Sour Cream
- 3 tsp (15ml) of Dijon Mustard
- ½ tsp (2.5 g) of Celery Seed
- 2 ½ Tbsp (37.5 g) fresh Dill chopped
- ¼ cup (59 ml) Pickle Juice
- Salt & Pepper to taste
Directions
- Cook the pasta according to package directions. Drain well and set aside.
- Add the chopped Pickles and Red Onion to a large bowl. Add in the pasta and mix well.
- Add the Vegan Mayo, Vegan Sour Cream, Pickle Juice, Mustard, Celery Seed and chopped Dill and mix thoroughly.
- Season with Salt & Pepper to taste and serve chilled or at room temperature.
Related Recipes
.jpg)
Sign up & stay up-to-date on what's new from Bubbie's Kitchen!
You can unsubscribe in one click, and we will never share your e-mail address.
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.
Follow Bubbie on Social!
