Spicy Vegan Macaroni Salad

INGREDIENTS:

• 16 oz box of Elbow Macaroni

• 2 Cups diced Bell peppers (we used red and green)

• 1/3 Cup diced Jalapeño peppers (or more depending on heat level)

• 1/2 cup diced red onion

DRESSING:

• 1 ⅓ cup Vegan Mayo

• 2 Tbs Organic Cane Sugar

• 3 Tbs Sushi Vinegar

• 1/3 cup sweet pickle relish

• 1 Tbs Piqualé original

• Salt and Pepper to taste

DIRECTIONS:

1. Boil pasta to package instructions, then drain and rinse with cold water

2. Transfer to a large mixing bowl, add peppers and onion

3. In a separate bowl, whisk dressing ingredients until creamy

4. Add dressing to pasta about 1/3 at a time until desired creaminess is reached

5. Refrigerate for an hour and enjoy