When I first moved to Rochester, the first thing I was told to do was to try was the "Garbage Plate". It is a disorganized combination of either cheeseburger, hamburger, Italian sausages, white or red hots (hot dogs) served on top of one or two of the following: home fries, fries, and mac salad. Then, the plate is adorned with optional mustard, onions and hot sauce. A plate is usually served with a side of white bread and butter, because it is said that the purpose of the bread is to soak up the grease left after you've eaten the garbage plate. Anyway, that was a long story to basically say that Rochestians LOVE their "Mac Salad". I have added extra veggies to this vegan version. Enjoy!
INGREDIENTS
16 oz. elbow macaroni (or other favorite pasta)
2 cups Vegenaise
2 tablespoons minced garlic
2 tablespoons yellow mustard
1 tablespoon white vinegar
1/2 a red onion, minced
2 carrots, shredded
3/4 cup frozen peas
1/4 cup pepperoncini, minced
freshly ground sea salt, to taste
freshly ground black pepper, to taste
METHOD
1. In a medium pot, boil water and add salt. Add pasta, cook until al dente, and place into an ice water bath. It is important that the pasta is al dente so it can soak up all the flavors.
2. In a medium mixing bowl add mayonnaise, garlic, mustard, and vinegar. Mix to combine and place in refrigerator to keep chilled while pasta cools down.
3. When pasta is cool, mix in mayonnaise mixture and all vegetables. Mix thoroughly, season with salt and pepper. Place into refrigerator and chill for 1 hour for the flavors to combine.
