Ingredients

• 2 cups whole-wheat elbow pasta
• 0.5 bells pepper , diced
• 0.33 cups corn
• 1 stalk celery , diced
• 2 tablespoons diced red onion
• 0.5 cups vegan mayonnaise
• 3 teaspoons white vinegar
• 1.5 teaspoons Dijon mustard
• 0.5 teaspoons white sugar , Optional
• 0.25 teaspoons salt
• 0.25 teaspoons ground black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Strain pasta and rinse under cold water. Drain.
2. 2 Combine bell pepper, corn, celery, and red onion in a bowl. Mix together vegan mayo, vinegar, Dijon mustard, sugar, salt, and pepper in a small bowl; pour over vegetables. Mix in cold pasta and toss to combine. Taste and adjust seasonings as needed.
3. 3 Cover pasta salad and let cool in fridge for at least 90 minutes before serving, stirring occasionally to mix sauce into pasta evenly.

Nutrition per serving