8 oz. brown rice pasta (or other gluten free pasta)
2 Stalks of celery, sliced
1 cup frozen peas, thawed
1/2 white onion, diced
1 Tbsp dill
1/4 tsp salt
1 1/2 tsp apple cider vinegar
1 tsp maple syrup
1 1/2 tsp dijon mustard
1 tsp yellow mustard
juice of half a lemon
1/2 cup +2 Tbsp Vegan mayo --I recommend this brand- Sir Kensington's
1. Cook pasta according to package directions. Rinse with cold water. Set aside.
2. Combine the rest of the ingredients in a large bowl.
3. Add cold pasta and combine everything until macaroni is evenly covered.