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Posted By ffvhelper On February 24, 2011 @ 5:17 pm In Pasta,Salads | 2 Comments
Submitted by: ddnebomne
Source: The McDougall Newsletter – June 2004
This is a delicious summertime salad. Make this a day before you plan to serve it to allow flavors to blend.
Preparation Time: 30 minutes
Chilling Time: 4 hours or more
6 cups cooked elbow macaroni
1 cup tofu mayonnaise (recipe page 255 Quick & Easy Cookbook)
1 teaspoon prepared mustard
2 tablespoons chopped fresh parsley
½ teaspoon dill weed
freshly ground pepper to taste
1 cup chopped celery
1 cup chopped red bell pepper
1 cup chopped green bell pepper
¼ cup chopped green onions
¼ cup shredded carrots
Cook macaroni according to package directions. Drain & set aside.
Meanwhile, combine the tofu mayo and mustard and mix well. Add the seasonings and stir to combine. Set aside.
Add the chopped vegetables to the cooked macaroni, mix and add the mayo mixture. Toss gently to combine. Refrigerate before serving.
Hints: Use other vegetables as desired in this salad. Small broccoli florets are a nice addition. Nasoya makes a fat free mayonnaise that may also be used in this recipe. It can be found in most natural food stores.
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