Macaroni Salad

Yes, this is supposed to be Macaroni Salad but I could only find these fun, round noodles at Trader Joe’s, so if you want to be get technical about it, it’s a Round Noodle salad – and it’s so very good.  I love any kind of cold noodle salad and this one is perfect for a barbecue.  We had it with veggie kabobs and corn chip salad.

Macaroni Salad

Adapted from Ree Drummond recipe

4            cups Elbow Macaroni – Round Noodles if you’re feeling fancy

3            whole Roasted Red Peppers, chopped

1/2         cup Black Olives, chopped fine

6            whole sweet/spicy pickle slices, diced (I used sweet pickle relish)

3            whole green onions, sliced (white and dark parts)

1/2         cup Vegenaise

1            tablespoon white vinegar

3            teaspoons sugar, more or less to taste

1/4         cup nut or soy milk

              splash of pickle or relish juice

Cook the noodles in slightly salted water according to package directions.  Drain and rinse under cold water to cool. Set aside.

Mix together Vegenaise, vinegar, sugar, salt and pepper.  Splash in enough milk to make it pourable.  Splash in pickle juice for extra flavor. Taste and adjust seasoning as needed, set aside.

Place cooled noodles in a large bowl and pour 3/4 of the dressing.  Toss and add more dressing if you’d like.  It will seem thin but will thicken up as salad chills.

Stir in olives, roasted red peppers, pickles, and green onions.  Add more of any ingredients you’d like more of.  At the end, splash in a little more pickle/relish juice

and stir.