There's something about homemade macaroni salad that everyone loves, and this one comes out a winner every time. It's our go-to picnic, potluck, and summertime salad, and it's always a big hit!
1 pound elbow macaroni
6 ribs of celery, diced
4 large dill pickles, diced
4-ounce can of sliced black olives
4-ounce jar of pimientos
1 cup vegan mayonnaise
1/4 cup vegan Worcestershire
1/4 cup sweet pickle juice
10-ounce block vegan cheddar cheese cubed
salt and freshly ground black pepper to taste
Add the elbow macaroni to a large pot of heavily salted boiling water. Cook according to package directions, about 7 minutes or until al dente.
Strain and rinse immediately with cold water to stop the cooking process. Strain again and transfer to a large salad bowl. Add the celery, pickles, black olives, and pimentos.
Stir the vegan mayonnaise, Worcestershire, and sweet pickle juice in a small bowl. Pour the mixture over the macaroni and stir to combine. Fold in the vegan cheese. Chill before serving.
