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Macaroni Salad
Ingredients
- 8 ounces gluten free macaroni pasta (I used Banza gluten-free chickpea pasta)
- 1 cup frozen or fresh sweet peas, thawed (do not use canned peas)
- 1 cup arugula, chopped (fresh baby spinach is also good)
- ¼ cup chopped red onion
- 2 stalks celery, diced
- 1 tablespoon chopped fresh dill
- ½ cup vegan mayonnaise
- 1½ teaspoons apple cider vinegar
- 1 teaspoon maple syrup
- 1½ teaspoons dijon mustard (whole grain if possible)
- 1 teaspoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
- ½ teaspoon ground sea salt
- ¼ teaspoon freshly ground black pepper
Chrome Extension
