Remembering moms and grandmothers. This will take you back!

• 1 pound elbow macaroni, small or mini
• 2 tablespoons of red onion, diced
• ¼ cup red or green bell pepper, diced
• ¼ cup celery, diced
• 1 teaspoon celery salt
• 1 teaspoon garlic powder
• 2 tablespoons parsley, chopped
• 3-4 tablespoons vegan mayonnaise
• Fresh ground pepper, to taste

Cook macaroni al dente, in boiling salted water according to package instructions. Drain and rinse with cold water and then drain again. Set aside to cool.  Toss all vegetables with macaroni. In a small bowl, mix celery salt, garlic powder, parsley, freshly ground pepper with the vegan mayonnaise. Gently stir into the vegetables and macaroni. Taste for seasonings. Put in the refrigerator until time to serve.