I have never been a fan of those mayo and macaroni salads. I just haven’t. But for some reason while thumbing through Reader’s Digest Fast and Thrifty from the 70’s I came across a recipe and decided, what the heck.
I cut way back on the required mayo substitute and added lemon juice and some spices, I think the result was quite nice.
Here is the recipe I used, with as many adjustments as I can recall.
This recipe serves two (or one hungry me)
1 cup macaroni (WW)
2 stalks celery diced
1 half small red onion diced
1/4 green and 1/4 red pepper diced
1 tomato diced
1/4 broccoli florets diced
4 teaspoons lemon juice
2 teaspoons spicy mustard
1/4 cup vegan mayo (more if you like that kinda thing, I like liquidy dressing the original recipes ask for 3/4 cups)
salt and pepper to taste
paprika and garlic powder
to taste
Optional: Fresh tarragon
Cook noodles as directed, chop vegetables. In the bottom of a large bowl mix remaining ingredients and add vegetables, tossing to coat. Once pasta is done rinse under cold water until cool then add to bowl and toss to coat. Allow to sit for an hour or as long as you can stand.
Unhealthy Vegan 
Tami (Vegan Appetite) Said:
on January 12, 2009 at 12:01 am
I want to dive into that pasta salad.