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Tiny Tots Kitchen Recipes 2
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Macaroni Salad



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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Step 1

In a large bowl, add peas to hot macaroni and stir to combine. Let sit for two minutes.

Step 1

Add remaining ingredients to macaroni and peas. Mix well.  

Step 2

Refrigerate and serve chilled.

Variations: may add sliced black olives or other vegetables.