Macaroni Salad

Macaroni Salad

Serves: 20

2 packages (16 ounces each) brown rice pasta
6 stalks celery, chopped
10 carrots, chopped
2 red or orange bell peppers, chopped
1 bag (14 ounces) frozen organic peas, thawed
1 cup chopped red onion
1 1/2 cup vegan mayonnaise
6 tablespoons almond milk
1/4 cup apple cider vinegar
2 tablespoons mustard
2 teaspoons sugar
1 teaspoon paprika
2 tablespoons nutritional yeast
1 cup chopped fresh parsley

Cook pasta according to package directions. Drain and rinse with cold water. Set aside. Meanwhile, mix celery, carrot, bell pepper, peas, and red onion in a large bowl. In separate bowl, combine mayonnaise, almond milk, vinegar, mustard, sugar, paprika, and nutritional yeast, and whisk until smooth. Combine vegetables and pasta and cover with sauce, mixing until evenly coated. Refrigerate for 2 hours before serving. Top with parsley and add salt and pepper to taste.

Nutrition score per serving: 109 calories, 6g fat (1g saturated), 12g carbs, 3g protein, 3g fiber

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