Equipment
- Large stock pot
- Large mixing bowl
Ingredients
- 1 pound gluten-free macaroni, like Jovial's Brown Rice Gluten-Free Elbows
- ⅔ cup dill relish
- 2 celery stalks, finely chopped
- 4 green onions, cleaned and sliced think (white and green parts)
- ¼ cup fresh dill, chopped
- ¼ cup fresh parsley, chopped
- ¼ cup capers, drained
- ¾ cup soy-free, vegan mayonnaise, such as Chosen Vegan Mayo
- ¼ cup plant-based milk, such as Oatly
- 4 tsp Dijon mustard
- zest of one lemon
- 2 tbsp fresh lemon juice
- salt and pepper, to taste
Instructions
- Prepare gluten-free macaroni according to package directions and drain.
- While the pasta is cooking, prepare the dressing: place the relish, chopped celery, green onions, dill, parsley, capers, mayonnaise, plant-based milk, Dijon mustard, lemon zest and lemon juice in a large mixing bowl and whisk together until well combined.
- Pour drained macaroni into the same bowl, then stir until the pasta is coated in the sauce.
- Season with salt and pepper to taste.
- Serve hot, or chill in the refrigerator and serve cold within three days of preparation.