Vegan Capers Macaroni Salad

One of my favorites things to do during the summer time is having my friends and family over for some grilling and laughter in the backyard. It also a good excuse for me to test out my latest recipe while I show off my last fashion acquisition. You get the point, right?
 I love whipping up a batch of macaroni salad a day or so in advance and take it out when I’m ready to serve it. This recipe is a guaranteed hit. The added capers always add a nice touch and revamp the old American macaroni salad. Independence day is around the corner, so you have a good excuse to test it out for yourself and sit back for the praises. The fun part is no one will guess its vegan if you don’t tell..

2 Cups of any vegan elbow macaroni cooked in salted water and drain

1/3 cup finely diced celery
 1/4 cup minced red onion ( Soak it if the taste is a concern for 10 minutes)
 1/3 cup capers ( search for it in the ethnic or the pickle aisle of the grocery store)
 1 tablespoon of minced Italian parsley
 2 tablespoon of relish ( optional)
 1/2 cup of cherry tomatoes quartered
 2 tablespoon of brown sugar
 1 1/2 tablespoon of rice vinegar or Apple cider vinegar
 3/4 cup of veganaise (earth balance is a favorite)
 1 teaspoon of dry mustard
 2 tablespoon of cold coconut milk (optional) 
 salt and pepper to taste
 Place your cooled macaroni in a large bowl. Combine all of the other ingredient on the side until smooth. Pour the mixture on the macaroni, combine well. Taste and adjust salt and pepper if necessary. Chill in the fridge until ready to serve. Store for up to 4 days.
 So, tell me what are your favorite things to do during the warmer days? Let me know how you like this recipe in the comments below or find me on Instagram! 
 Until next time…
 Stay cruelty-free!

Originally published at on June 25, 2016.