Quick & Easy Vegan Macaroni Salad

Whole Food Plant-Based has reversed my Type II diabetes. I'm retired, into fitness, yoga, and healthy eating. Love dogs and have 2 beautiful Shelties that I adore. Married 28 yrs. to a great guy.

1.5 cups elbow pasta

¾ cup red bell pepper, diced (other colors work great too)

½ cup green onion, diced (or another type onion)

¾ celery, diced

½ cup fresh parsley, chopped

subheading: Dressing:

¾ cup vegan mayo (try my Homemade Mayo in link)

⅓ cup pickle relish

2 tablespoons apple cider vinegar (or white vinegar)

3 tablespoons pure maple syrup

⅛ teaspoon red pepper flakes (optional)

½ teaspoon salt

¼ teaspoon black pepper

Directions at eatplant-based.com

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