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This recipe replaces regular mayonnaise with an egg-free, light canola mayonnaise. Remember, if you’re allergic to eggs or anything else, you must check the ingredients on your replacements, as many seemingly safe foods can contain small amounts of the allergen. You may substitute any egg-free macaroni product for the elbow noodles called for in this salad.
Ingredients
2 cups (150g) egg-free elbow noodles
1 stalk celery, chopped
1/2 cucumber, chopped
1/3 cup (80g) egg-free, light canola mayonnaise
1 tsp (1g) dry parsley
1/4 tsp (1g) onion powder
1/2 tsp (2g) celery seed
Salt and pepper to taste
