Macaroni Salad with Vegan Mayo

Ingredients:                                                   

• 3 cups whole-grain elbow macaroni
  (gluten-free or whole wheat), cooked per package, rinsed and cooled.
• 3 celery stalks, thinly sliced (celery is a
  good veg to get organic)
• 1 large red bell pepper, seeded and dices
  (another one to choose organic)
• 1 medium red onion, peeled and diced
• 2 cups cherry tomatoes, sliced in 1/2
• 1 cup home-made mayo (*see instructions
  below)
• 1 ½ tbsp mustard
• ¼ cup fresh dill, chopped
• Salt and fresh-ground pepper to taste

 Instructions:

1. Combine pasta and veg in a large bowl.  Add mayo and mustard, toss well to
   coat.  Season with dill and
   salt/pepper as needed. 
2. Chill for 1 hour then serve cold.  

*Home-made Vegan Mayo

Instructions:

 Combine all ingredients in
a food processor and puree until completely smooth.