ABOUT THE RECIPE:
This classic Deli-Style Macaroni Salad is reminiscent of the kind you’d find in a New York deli. With its traditional taste and delightful texture, it makes an attractive pairing to any picnic or barbecue-style summer meal.
Makes 8 to 10 servings
INGREDIENTS:
1 pound elbow macaroni (see note)
1/2 cup grated carrots (about 1 medium carrot)
1/2 cup thinly sliced celery (about 2 stalks celery)
1/2 cup pitted and sliced black olives (optional)
1/2 cup vegan mayonnaise, plus more as needed
1 tablespoon Dijon mustard, plus more as needed
1 tablespoon brown sugar or maple sugar
2 to 3 tablespoons minced red or yellow onion (about 1/4 medium onion)
1 teaspoon Italian seasoning blend
1/2 cup chopped fresh parsley
1/4 teaspoon sea salt
Freshly ground pepper
1/2 teaspoon sweet paprika
Tomato wedges, for garnish (optional)
Parsley sprigs, for garnish (optional)
INSTRUCTIONS:
Bring a large pot of salted water to a boil over medium-high heat. Pour in the macaroni and cook, stirring occasionally, until tender but firm. Drain the macaroni thoroughly, transfer to a large bowl, and let cool until slightly warm. Add the carrots, celery, and olives, and stir gently until well combined.
Put the vegan mayonnaise, mustard, maple syrup, minced onion, and Italian seasoning in a small bowl and whisk to combine. Add to the macaroni mixture and stir gently until well combined. Add the parsley, salt, and pepper to taste, and stir gently until evenly distributed. If a creamier consistency is desired, add more mayonnaise and/or Dijon to taste.
Cover and refrigerate for 2 to 12 hours. Check the consistency before serving; if the mixture seems dry, stir in a bit more vegan mayonnaise, 1 tablespoon at a time. To serve, sprinkle paprika over the top. Garnish with tomato wedges and parsley sprigs, if desired.
NOTE: You may use your favorite gluten-free pasta in this recipe.