Macaroni Salad
A delicious alternative to the typical fat-laden version. Tart and sweet with a touch of heat.
Servings Prep Time
6 servings 15 minutes
Cook Time
12 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
12 minutes
Macaroni Salad
Macaroni Salad
A delicious alternative to the typical fat-laden version. Tart and sweet with a touch of heat.
Servings Prep Time
6 servings 15 minutes
Cook Time
12 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
12 minutes
Macaroni Salad
Ingredients
  • cups cooked elbow macaroni not rinsed, cooled
  • ½ cup broccoli florets
  • cup grated carrot
  • ½ cup celery chopped
  • cup green onion chopped
  • ½ cup sweet (or dill if you prefer) pickles chopped
  • cup red bell pepper chopped
For the Dressing
  • 1 cup Silken tofu firm
  • ¼ cup white wine vinegar
  • 3 Medjool dates pitted
  • 1 Tbl yellow mustard
  • 1 Tbl sweet pickle juice
  • 1 Tbl nutritional yeast
  • ¼ tsp sriracha
  • ¼ tsp garlic powder
  • sea salt and pepper to taste
Instructions
  1. In a medium-sized bowl, blend together the dressing ingredients and refrigerate until ready to use.
  2. In a large bowl, combine the cooked and cooled macaroni with the dressing. At first the pasta will be a little sticky from the starch, once the dressing coats the noodles they’ll be easier to stir.)
  3. Add the vegetables and stir well.
  4. For best flavor, refrigerate for at least 30 minutes, or until chilled, before serving.

This recipe was printed from plantbasedcooking.com