Vegan summer pasta salad

This summer-inspired dish features crunchy pickles, fresh herbs, and colorfully sliced veggies.


1 (1-pound) package elbow macaroni 

1 cup vegan mayonnaise

¼ cup Dijon mustard

¼ cup fresh lemon juice

2 tablespoons maple syrup

2 tablespoons apple cider vinegar

1 teaspoon salt

½ teaspoon black pepper

1 cup chopped celery

1 cup chopped red bell pepper

1 cup finely chopped spicy dill pickles

⅓ cup chopped scallions

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

How to prepare it:

In a large saucepan of salted boiling water, cook the pasta according to the package instructions. Drain and thoroughly rinse with cool water. Set aside.

Whisk mayonnaise, mustard, lemon juice, maple syrup, vinegar, salt, and pepper in a large basin. Add celery, red pepper, scallions, and pickles to the dish. Toss the pasta and herbs to mix. Serve immediately or refrigerate for thirty minutes.

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