Picnic Pasta Salad

Something about summer screams "pasta salad!". The riot of colors, the easy make-ahead nature, the flexibility to add what you've got on hand,

1 lb elbow macaroni (use GF if you prefer)

1 cup vegan mayonnaise

¼ cup yellow or Dijon mustard

¼ fl oz fresh lemon juice, from about 2 lemons

2 tbsp maple syrup

2 tbsp apple cider vinegar

1 tsp salt

½ tsp ground black pepper

3 large stalks celery, chopped, about 1 cup

1 red bell pepper, cored and chopped into small pieces, about 1 cup

1 cup finely chopped spicy or regular dill pickles

2 scallions, thinly sliced, white and green parts, about ⅓ cup, or substitute red onion or shallot

⅓ cup chopped fresh herbs (cilantro, basil, or parsley)

Cook the pasta in a pot of boiling, salted water, according to the package directions; best to cook pasta slightly “al dente”, or with a little bite to it so it doesn’t become too mushy after adding the dressing. Drain and rinse with cool water. Set aside. In a large bowl, whisk together the mayonnaise, mustard, lemon juice, syrup, vinegar, salt, and pepper. Add in celery, red pepper, scallions, and pickles. Add pasta and herbs and toss to combine everything. Taste and adjust seasonings to your liking. Serve immediately or chill for 30 minutes first.

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Picnic Pasta Salad