Vegan macaroni salad

Indulge in the savory goodness of vegan macaroni salad, bursting with vibrant flavors and a creamy dressing that will tantalize your taste buds.

Ingredients:

• 1 ½ cups whole-wheat elbow macaroni (about 170g)
• 1 ½ cups frozen peas, thawed
• 1 cup thinly sliced celery
• ½ cup diced red bell pepper
• ⅓ cup thinly sliced scallions
• ½ cup vegan mayonnaise
• 1 teaspoon grated lemon zest
• 2 tablespoons lemon juice
• ¾ teaspoon salt
• ¼ teaspoon ground pepper

Instructions:

1. Prepare pasta as instructed on the package. After cooking, drain the pasta, rinse it with cold water, and drain well. Put it into a big bowl. Mix in peas, celery, bell pepper, and scallions; lightly toss to mix.
2. Mix together mayonnaise, lemon zest, lemon juice, salt, and pepper in a small bowl. Pour the dressing over the pasta mixture; stir carefully until everything is mixed well. Serve right away or refrigerate covered until serving time.

Summary:

• Calories: 1225 kcal
• Fat: 42 g
• Protein: 42 g
• Carbs: 171 g
• Potassium: 1322 mg
• Magnesium: 235 mg