Name: Macaroni Salad
Prep time: 20 min
Cook time: 10 min
Yield: 8 1 cup
Ingredients: 8 oz elbow macaroni ((cooked, drained and cooled)); 2/3 C sour cream (non-dairy); 1/3 C mayonnaise (eggless); 2 Tbsp dill pickle relish; 1 Tbsp mustard (spicy brown); 1/2 tsp salt; 1/2 tsp black pepper; 2 Tbsp parsley (fresh) ((chopped)); 1 C peas ((frozen)); 1/2 C bell pepper (red) ((chopped)); 6 green onion ((sliced)); 2 celery stalk ((chopped)); 1/2 C carrots ((chopped)); 3/4 C cheddar cheese (soy) ((shredded))

This tasty vegan salad is sure to become a favorite for anyone who tries it!

Servings

1 cup

Calories

Cholesterol

Sat Fat

Carbs

262

0mg

33g

Recipe Footprint (for Recipe's Default # of Servings)

	1.5	Water saved (gallons) [animal consumption only]
	5.9	Manure (pounds) not deposited into the environment
	6.6	Grains / feed (pounds) not consumed by animals
	14.5	Methane (gallons) not created by animals
	177.0	CO2 (pounds) not released into the atmosphere
	.001	Animal lives saved

Recipe Chef

Pamela Kurp

Course

Salads

Cuisine

American

Diet

Vegan

Prep Time

20 minutes

Cook Time

10 minutes

Ingredients

8 oz elbow macaroni (cooked, drained and cooled)
2/3 C sour cream (non-dairy)
1/3 C mayonnaise (eggless)
2 Tbsp dill pickle relish
1 Tbsp mustard (spicy brown)
1/2 tsp salt
1/2 tsp black pepper
2 Tbsp parsley (fresh) (chopped)
1 C peas (frozen)
1/2 C bell pepper (red) (chopped)
6 green onions (sliced)
2 celery stalks (chopped)
1/2 C carrots (chopped)
3/4 C cheddar cheese (soy) (shredded)