This super easy and oh so tasty macaroni salad was born in the latest RECIPE?! video! We're really getting into stretching recipes and ingredients as far as they can go. And it's amazing for you, so you can use up everything you create in the kitchen within a few days and enjoy different meals!
Anyway here's the concoction we came up with, but feel free to add any veggies you like. You can also can use our vegan caesar dressing or our creamy cucumber dressing or a mix of both for the dressing!
Then if you're really hot for food you can put this macaroni salad on top of the pulled bbq mushroom sandwiches... because, carb the f!%@$# up!
macaroni salad ingredients:
3 C brown rice macaroni noodles
1 1/2 tsp dijon mustard
2 tbsp vegan mayonnaise
1/2 tsp ground pepper
1/3 C celery, finely chopped
1/3 C carrot, finely chopped
1/3 C cucumber, finely chopped
1/2 C red onion, finely chopped
1/4 C basil, finely chopped
1/4 C cilantro, finely chopped
Cook the macaroni noodles until al dente and rinse under cool water. Drain well.
Combine the noodles with the vegetables and herbs in a large bowl.
Add vegan mayonnaise, dijon mustard, and ground pepper to whatever dressing you're using or combining! This will just give it a bit more creaminess and tanginess. BUT taste it! It might need more acidity in which case add a little bit of apple cider vinegar! This is totally customizable. Remember we just made this up on the spot using leftovers in the fridge, so you can adjust to your liking!
Pour the dressing over the noodles and vegetables and toss until well coated. Refrigerate until ready to serve. This could be made the day ahead for the flavours to really mesh together!