Macaroni Salad

This is a really nice old-fashioned macaroni salad. I use organic, slow dried elbow pasta. This recipe works for vegans and non-vegans. This version serves 8.

Ingredients

• 2 cups elbow macaroni, uncooked

• 1/2 small red onion, finely chopped, approx. 1/2 cup

• 2-3 stalks celery, chopped

• 1 small can sliced black olives, 2.25 oz can

• 6 Tbsp vegan Mayonnaise

• 1 Tbsp yellow mustard

• 3 Tbsp sweet pickle relish

• salt and pepper to taste

Directions

Cook pasta according to package directions, adding a pinch of salt to the water. Drain and cool. Add rest of ingredients. If you are serving this later, refrigerate and add a little more mayo before serving. All ingredients can be adjusted according to taste.