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Salads - Soups - Sidedishes
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None
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Ingredients |
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2 cups gf elbow noodles (cooked in salted water)
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3/4 cup vegan mayo
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1/2 cup sweet pickles diced (about 6-7)
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1/4 cup diced celery (about 1 stalk)
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1/3 cup sweet red pepper diced
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1/4 cup diced red onion
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salt and pepper to taste (I didn't need to add any salt)
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sprinkle parsley
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1 1/2 Tbsp apple cider vinegar
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3/4 tsp dry mustard (I used reg mustard)
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Instructions |
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Boil noodles in salted water, drain and set aside.
Chop vegetables and mix all ingredients. Let
flavors meld in fridge overnight.
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04/2020 Made this for Easter. It didn't last a day.
Very Good!
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Originally Submitted
4/16/2020
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0 Out of 5 from
0 reviews
You can add this Macaroni Salad GF, EF recipe to your own private DesktopCookbook.
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