Vegan, Wheat-free Mac-Sal

The classic, wet, hot, American pool party would seem to be all about exclusivity. That sucks, a lot. So we brought a classy American side dish that tastes totally inclusive: even if you hate eggs and can’t eat wheat without vomming (we keep meaning to throw more wheat-free recipes out there). This macaroni salad tastes best after a full night marinating in its own juices, but hey, sometimes the party can’t wait. More disgusting pool potluck action on the way…

Macaroni Salad

Serves 8-10
1 Tbs. extra virgin olive oil
4 cups elbow brown rice pasta
1 cup veganaise
1 Tbs. Dijon mustard
1 Tbs. whole grain mustard
3 – 4 roasted whole tomatoes, chopped
3 – 4 hearts of palm, chopped
1 cup bread and butter pickles, roughly chopped
2 green onions, chopped
2 shallots, finely chopped
1 jalapeño, finely chopped
Sea salt and black pepper to taste
1. Cook your rice pasta with enough time to chill your finished salad for at least 2, and up to 24, hours. Bring a medium pot to boil with olive oil and a dash of salt, then add pasta. Stir immediately and every couple of minutes because rice likes to stick to itself. Cook for about 8 minutes or until al dente. Rinse and set aside.
2. Mix the veganainse and both mustards. Chop all other ingredients. Once pasta has cooled for a few minutes, combine all in a large bowl. Season and store in the fridge to get chilly.

Beverage: Tito’s vodka w/ lime
Soundtrack: The Who’s “Magic Bus”