Macaroni Salad

Name: Macaroni Salad
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6-8
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

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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