Vegan Macaroni Salad - Kidney Kitchen

Name: Vegan Macaroni Salad - Kidney Kitchen
Ingredients: 2 tablespoons apple cider vinegar; 1 tablespoon Dijon mustard; 1 tablespoon sugar; 2 teaspoons fresh dill, chopped; 1 teaspoon garlic powder; 1 teaspoon pepper; ⅛ teaspoon sea (kosher) salt; ¼ cup vegan sour cream; ½ cup vegan mayonnaise; 6 ounces dry elbow macaroni or gluten-free elbow macaroni noodles (3 ¼ cups cooked); 2 tablespoons jalapeño, seeds removed, diced; 2 medium green onions, sliced (about ¼ cup); 2 tablespoons fresh parsley, chopped; 1 cup celery, sliced; 1 cup red bell pepper, diced

kitchen.kidneyfund.org

Vegan Macaroni Salad Creamy sauce, crunchy vegetables, slightly chewy noodles. Each mouthful ends with a touch of tang.

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Ingredients

2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon sugar
2 teaspoons fresh dill, chopped
1 teaspoon garlic powder
1 teaspoon pepper
⅛ teaspoon sea (kosher) salt
¼ cup vegan sour cream
½ cup vegan mayonnaise
6 ounces dry elbow macaroni or gluten-free elbow macaroni noodles (3 ¼ cups cooked)
2 tablespoons jalapeño, seeds removed, diced
2 medium green onions, sliced (about ¼ cup)
2 tablespoons fresh parsley, chopped
1 cup celery, sliced
1 cup red bell pepper, diced