Cook's Corner with Chef Jyoti Friedland

Recipe from The Talleygram, May 23, 2007

Vegan Macaroni Salad

Jyoti's Tasty Tip:

This salad was not on my list when I started collecting salads for our salad case. I find this simple and unchallenging. I want something "complicated" and edgy in taste. But anyway, all of you won and taught me something. And that is, you want something comforting and definitely simple.

Remember, it's all about the taste!   Chef Jyoti                                                                             Click image to enlarge

Makes 4 servings



8 ounces organic macaroni pasta
1 tablespoon organic extra-virgin olive oil
1/2 medium organic red onion, diced small
2 ribs organic celery, diced small
2 tablespoons pimientos, diced small
1/4 cup organic parsley, diced fine
2 teaspoons organic lemon juice
2 teaspoons organic evaporated cane juice
1 cup Vegenaise
2 tablespoons sweet pickles, diced small
1 teaspoon celery seed
1 teaspoon mustard powder
1 teaspoon sea salt and black pepper or to taste


  1. Cook pasta according to package instruction. Rinse with cold water, drain, place in a bowl, and drizzle with oil . Set aside.

  2. While cooking pasta, prep vegetables and place in another bowl. Stir in cooked pasta, lemon juice, sugar, Vegenaise, sweet pickles, celery seed, mustard. Add sea salt and black pepper and adjust for taste.

  3. Chill before serving.

Original Talley's recipe by Chef Jyoti Friedland

Copyright 2007 Talley's Green Grocery