Vegan Dijon Macaroni Salad {Recipe}

Makes 3 quarts

What You Need:

1 pound elbow macaroni, cooked and drained
½ cup vegetable broth, divided
1 cup shredded carrots
1 cup diced celery
1 cup diced red pepper
1 cup frozen peas, thawed
½  cup thinly sliced green onions
3/4 cup vegan mayonnaise
3 tablespoons Dijon mustard
½  teaspoon salt
½  teaspoon black pepper
¼ teaspoon cayenne pepper
¼ cup chopped parsley

What You Do:

1. In a large bowl, add cooked macaroni and 1/4 cup of vegetable stock and toss well to coat. Add carrot, celery, red pepper, peas, and green onions, and toss with macaroni.

2. In a small bowl, whisk together remaining ingredients and remaining vegetable stock. Pour dressing over macaroni mixture and toss gently to combine. Cover and chill for 1 hour before serving.