Creamy Vegan Macaroni Salad
Ingredients
- Kosher salt and freshly ground black pepper
- 8 ounces vegan elbow macaroni (about 2 cups; see Cook's Note)
- 1/2 cup vegan mayonnaise
- 1/4 cup vegan sour cream
- 2 tablespoons apple cider vinegar
- 2 tablespoons fresh flat-leaf parsley leaves, finely chopped
- 1 teaspoon dry mustard powder
- 1/2 teaspoon onion powder
- 2 celery stalks, finely diced (about 3/4 cup)
- 1/2 large red bell pepper, finely diced (about 3/4 cup)
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