Vegan Macaroni Salad

Step 1

Cook the Pasta: Generously salt a large pot of water and bring to a boil. Cook the pasta to al dente, according to package instructions, stirring occasionally. Drain the pasta and rinse well with cold water until the pasta comes to room temperature.

Step 2

Make the Dressing: Add the mayo to a large bowl with the mustard, pickle brine, vinegar, garlic, sugar, salt, and black pepper, to taste. Whisk well, until combined.

Step 3

Combine: Add the cooled pasta to the bowl with the bell pepper, onion, celery, carrot, and pickles. Mix well, until everything is evenly coated in dressing.

Step 4

Serve & Store: Serve immediately, or place in the refrigerator and chill for 30 minutes before serving. Leftovers will keep in the fridge for up to 5 days.