3 Cups Pre-Cooked Whole Grain,
or Rice Elbow Macaroni
1 Small Onion
1 Small Green Pepper
¼ tsp. Granulated Garlic
1 Cup Vegan Mayonnaise
Few Sprigs of Parsley
Wash all vegetables. Peel carrots and shred.
Finely chop celery, green pepper and onion.
Mix all of the ingredients together in a large bowl.
Garnish with parsley.
Refrigerate for 20 minutes before serving.
For a luncheon, you can stuff tomatoes and green or
red peppers with the macaroni salad.