Macaroni Salad
By Mary McDougall
This is a delicious summertime salad. Make this a day before you plan to serve it to allow flavors to blend.
Serves: 6-8
Prep Time: 30 min
Cook Time: 10 min
Ingredients
6 Cups
Cooked elbow macaroni
1 Cup
Tofu Mayonnaise
1 Tsp
Prepared mustard
2 Tbsp
Fresh parsley, chopped
1/2 Tsp
Dill weed
Dash
Salt
1 Cup
Celery, chopped
1 Cup
Red bell pepper, chopped
1 Cup
Green bell pepper, chopped
1/4 Cup
Green onions, chopped
1/4 Cup
Carrots, shredded
Freshly ground pepper to taste
Directions
1
Cook macaroni according to package directions. Drain and set aside.
2
Meanwhile, combine the tofu mayo and mustard and mix well. Add the seasonings and stir to combine. Set aside.
3
Add the chopped vegetables to the cooked macaroni, mix and add the mayo mixture. Toss gently to combine. Refrigerate, for best results, chill at least 4 hours before serving.
Hints: Use other vegetables as desired in this salad. Small broccoli florets are a nice addition. A recipe for Tofu Mayonnaise can be found in Dips & Spreads.
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