Vegan Macaroni Salad
Ingredients
1 box (8 ounces) chickpea elbow pasta¼ DOLE® Lemon, juiced (about 1 tablespoon)
⅓ cup plant-based mayonnaise
1 tablespoon Dijon mustard
1 tablespoon white vinegar
¾ teaspoon kosher salt
¾ teaspoon ground black pepper
1 medium DOLE® Carrot, cut into ¼-inch cubes
1 stalk DOLE® Celery, finely chopped
1 cup packed DOLE® Baby Arugula
1 cup small DOLE® Broccoli florets
½ cup finely chopped DOLE® Red Onion
½ cup finely chopped red bell pepper
Chopped fresh basil, dill and/or parsley for garnish (optional)
Directions
- Prepare pasta as label directs; drain and cool 15 minutes.
- Stir lemon juice, mayonnaise, mustard, vinegar, salt and black pepper in a large bowl; fold in carrot, celery, arugula, broccoli, onion, bell pepper and pasta. Makes about 8 cups.
- Serve macaroni salad sprinkled with basil, dill and/or parsley, if desired.