Macaroni Salad with Vegan Mayo

Macaroni Salad   

 Home-made mayo is easy to make and this dish is a great way to get extra veggies in!            

Ingredients:                                                   

• 3 cups whole-grain elbow macaroni (gluten-free or whole wheat), cooked per package, rinsed and cooled.
• 3 celery stalks, thinly sliced (celery is a good veg to get organic)
• 1 large red bell pepper, seeded and dices (another one to choose organic)
• 1 medium red onion, peeled and diced
• 2 cups cherry tomatoes, sliced in 1/2
• 1 cup home-made mayo (*see instructions below)
• 1 ½ tbsp mustard
• ¼ cup fresh dill, chopped
• Salt and fresh-ground pepper to taste

 Instructions:

1. Combine pasta and veg in a large bowl.  Add mayo and mustard, toss well to coat.  Season with dill and salt/pepper as needed. 
2. Chill for 1 hour then serve cold.  

*Home-made Vegan Mayo

Ingredients:

• One 12-oz package extra firm silken tofu, drained
• 1 tsp dry mustard
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp salt
• 3 Tbsp red wine vinegar

Instructions:

 Combine all ingredients in a food processor and puree until completely smooth.