Creamy Macaroni Salad

You don’t need to wait for your next picnic to enjoy this pasta salad made with Only Plant Based! Garlic Mayo--great anywhere and any time. Serve as a side dish or the main event, and it’s even better the next day!

Creamy Macaroni Salad

Serves 6 to 8

1 pound shell pasta (macaroni, shell, farfalle, gluten or gluten-free pasta) 

2 cups frozen peas

3/4 cup Only Plant Based! Garlic Mayo

1 cup plain almond yogurt

1/2 cup apple cider vinegar

2 tablespoons extra virgin olive oil

2 teaspoons coconut sugar

2 tablespoons Dijon mustard

1 1/2 tablespoons yellow onion, minced

1/2 cup carrot, finely diced

1/2 cup celery, finely diced

1/3 cup red bell pepper, finely diced

1 teaspoon sea salt

1 tablespoon fresh dill weed, minced

1/2 teaspoon black pepper, freshly ground

In a 4-quart saucepan, bring water to a boil.  Add pasta and, following directions on pasta package, cook until al dente. Drain and rinse with cold water.  

Place frozen peas in a colander and run under warm water to thaw. 

In a large bowl, add all ingredients and fold together.  Let sit for 30 minutes to allow the flavors to meld. 

Serve cold or at room temperature. 

Recipe by Chef George Vutetakis