16 oz package elbow macaroni
1/2 red bell pepper
1/2 small yellow onion
2 stalks celery
1 cup vegan mayo
2 tablespoons apple cider vinegar
1/4 cup sugar, or 2 tablespoons agave
1 teaspoons salt
1/2 teaspoon pepper
optional: dried parsley for garish
Boil noodles according to package instructions. Drain, rinse, and set aside.
Finley dice the onion, pepper and celery. Grate the carrot on a box grater or finely dice it as well.
Toss the noodles and diced veggies together in a large bowl.
In a small bowl mix together the mayo, sugar, vinegar, salt and pepper.
Pour the mayo mixture over the noddles and stir until everything is well combined.
Serve room temp or chilled.