- 12 oz. uncooked macaroni noodles
- 10-12 cherry tomatoes, halved
- 1/2 medium cucumber, diced
- 1/2 tablespoon olive oil
- 6 oz. of vegan mayonnaise
- 1 ¼ tablespoons red wine vinegar
- 1/2 teaspoon lemon juice
- 1 teaspoon soy milk
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon parsley
- 1/4 teaspoon dried dill
- 1 ¼ tablespoons pickle juice
to mix the dressing, you can use a magic bullet or blender, or you can whisk by hand in a jar. combine the dressing ingredients (mayonnaise through pickle juice) and blend/whisk together. i prefer to use nasoysa nayonaise, but feel free to substitute you favourite vegan mayo. after it's mixed, test the dill flavour. sometimes i add more pickle juice - remember that the flavour will mellow a bit once combined with the noodles. if the dressing is too thick, add a little more soymilk or lemon juice, but be sure and rest test for the dill quality.
add half of the dressing with the noodles, cover and refrigerate for at least an hour. also chill the remaining dressing. during this time, the noodles will suck up a lot of the dressing so only adding half the dressing at first will yield a creamier result. before serving, add in the rest of the dressing and toss.