Healthy Macaroni Salad
Creamy Macaroni Salad with a homemade dressing and a healthy twist! The perfect addition to your next summer BBQ! Mayo-Free, Whole-Food Plant-Based with Gluten Free & Nut Free options!
Ingredients
Dressing
- 1 block extra firm silken tofu* 349 g, I like Mori-Nu Brand
- 2 tablespoons tahini or cashew butter
- 2 tablespoons dill pickle juice
- 2 tablespoon apple cider vinegar
- ½ tablespoon dijon mustard
- 2 tablespoon nutritional yeast
- ¼ teaspoon celery seed
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon black salt {kala namak} optional, adds a slight eggy taste
Macaroni Salad
- 16 oz elbow macaroni or pasta of choice gluten free if needed
- 4 dill pickle slices chopped small
- 1 medium carrot shredded
- 1 bell pepper, any color diced small
- 2 ribs celery (leaves and all!) chopped small
- ½ small sweet yellow onion diced small
Instructions
- Add all sauce ingredients into a blender and blend till smooth and creamy.
- Cook pasta according to package instructions. Rinse with cold water when cooked to cool pasta and drain well.
- Combine dressing, prepared veggies and pasta into a large bowl and stir well. Season with additional salt and pepper if desired. Serve immediately or chill until ready to eat!
Notes
*This is the tofu I use and love
Storage- Store this pasta salad in the fridge for 5-7 days.