5 cups cooked macaroni
2-3 large stalks celery, diced
2 carrots, shredded
1 large red bell pepper, diced
2 cups frozen petite peas, thawed
¾ cups dill pickles, chopped (optional)
2/3 cup Grapeseed Vegenaise
Season salt to taste (I use VegeSal)
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In a large bowl, add peas to hot macaroni and stir to combine. Let sit for two minutes.
Add remaining ingredients to macaroni and peas. Mix well.
Refrigerate and serve chilled.
Variations: may add sliced black olives or other vegetables.