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Christian Vegetarian Association Presents:
Take Heart!
Vegan Macaroni Salad


 The perfect addition to any party, picnic, BBQ, or other special occasion!
12 ounces elbow macaroni, cooked according to package instructions
1 1/2 tomato, chopped (or try cherry and grape tomatoes sliced in half)
3/4 cup frozen peas
1/2 cup chopped onion
1 1/2 cups Vegenaise (or other vegan mayo)
3 Tablespoons white wine vinegar
3 teaspoons prepared mustard
2 1/4 teaspoons sea salt, or to taste
1/8 teaspoon freshly ground black pepper
3/4 teaspoon celery seeds
In a large bowl combine the cooked pasta, tomato, peas, and onion. In a smaller bowl whisk together the mayo, vinegar, mustard, salt, pepper, and celery seeds. Fold the mayo mixture into the pasta.
Serves: 6 

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