Old-Fashioned Macaroni Salad
- 16 oz macaroni, any size or shape
- ¼ c. finely minced red or sweet yellow onion
- ½ c finely minced celery (about 2 stalks)
- ½ c shredded carrot
- 2 T chopped fresh parsley
- ¼ c. dill or sweet pickle relish
- ½ red bell pepper, chopped
- 1 medium tomato, chopped
- 1 c. tofu sour cream
- 2 T prepared yellow mustard
- ¼ c. cider or red wine vinegar
- 1 t. dried dill
- 1 t. paprika
- 2 t. sugar
- ½ t. freshly ground black pepper
- Small can of sliced black olives, drained
- Soy “bacon” bits
Cook the macaroni according to package directions until al dente. Drain, rinse, and allow to cool.
Place the cooked macaroni in a large mixing bowl with the onion, celery, parsley, pickle relish, red bell pepper, and tomato.
In a small bowl, combine the tofu sour cream, mustard, vinegar, dill, paprika, sugar, and black pepper. Mix thoroughly and pour over macaroni. Stir gently to combine.
Chill. When ready to serve, garnish individual portions with olives and soy “bacon” bits, if desired.
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