Tofu-N-Sprouts
09-02-05, 08:24 PM
Healthy Summer Macaroni Salad
This recipe is suitable for a: vegetarian or vegan diet
Category: Salads
Ingredients:
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1 lb (dry) whole wheat or spelt elbow pasta
1/2 cup celery, diced
1/2 cup frozen peas, thawed
1 bunch green onions sliced, including about half the green parts
1 jar (4-oz) sweet pimentos, OR roasted red peooers, drained and sliced
1/4 cup extra-virgin olive oil
1/4 cup vegan "mayonnaise"
1–2 TB apple cider vinegar
1–2 tsp agave nectar or brown rice syrup
1 medium shallot, minced
1 Tb. fresh squeezed lemon juice
1/4 cup finely minced fresh parsley
sea salt, to taste
ground pepper, to taste
Optional Ingredients of your choice:
cubed cooked tempeh
cubed cooked flavored tofu
sweet pickle relish or chopped dill pickles
drained, canned beans of your choice
sliced green or black olives
fresh herbs
Instructions:
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Cook pasta according to package directions. Drain and rinse in COLD water.
Combine the pasta, celery, green onions, peas and pimentos/peppers in a large serving bowl.
In a separate bowl, whisk together the oil, mayonnaise, vinegar, brown rice syrup, shallot, lemon juice, parsley, salt and pepper.
Toss into the salad. Add any optional ingredients you want - feel free to experiment!
Adjust seasonings, adding more vinegar, sweetner, salt or pepper, as desired.
Additional comments:
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This is the "classic macaroni picnic salad" made SOOOO much better!!
Quick, easy, colorful and you can add WHATEVER you want to it!!
I always get people asking for the recipe - and I usually make it a little bit different each time!
Recipe source: This recipe is mine or I have altered it from its original version.
If you try this recipe please come back and leave a review!
This recipe is suitable for a: vegetarian or vegan diet
Category: Salads
Ingredients:
-----------------------------------------------------
1 lb (dry) whole wheat or spelt elbow pasta
1/2 cup celery, diced
1/2 cup frozen peas, thawed
1 bunch green onions sliced, including about half the green parts
1 jar (4-oz) sweet pimentos, OR roasted red peooers, drained and sliced
1/4 cup extra-virgin olive oil
1/4 cup vegan "mayonnaise"
1–2 TB apple cider vinegar
1–2 tsp agave nectar or brown rice syrup
1 medium shallot, minced
1 Tb. fresh squeezed lemon juice
1/4 cup finely minced fresh parsley
sea salt, to taste
ground pepper, to taste
Optional Ingredients of your choice:
cubed cooked tempeh
cubed cooked flavored tofu
sweet pickle relish or chopped dill pickles
drained, canned beans of your choice
sliced green or black olives
fresh herbs
Instructions:
-----------------------------------------------------
Cook pasta according to package directions. Drain and rinse in COLD water.
Combine the pasta, celery, green onions, peas and pimentos/peppers in a large serving bowl.
In a separate bowl, whisk together the oil, mayonnaise, vinegar, brown rice syrup, shallot, lemon juice, parsley, salt and pepper.
Toss into the salad. Add any optional ingredients you want - feel free to experiment!
Adjust seasonings, adding more vinegar, sweetner, salt or pepper, as desired.
Additional comments:
-----------------------------------------------------
This is the "classic macaroni picnic salad" made SOOOO much better!!
Quick, easy, colorful and you can add WHATEVER you want to it!!
I always get people asking for the recipe - and I usually make it a little bit different each time!
Recipe source: This recipe is mine or I have altered it from its original version.
If you try this recipe please come back and leave a review!