Ingredients

The following ingredients have 8 Servings
  • 4 cups elbow macaroni shells ((GF for gluten-free eaters))
  • 1/2 medium red pepper ((diced))
  • 1 cup celery ((diced))
  • 1/4 cup red or green onion ((diced))
  • 1 cup silken firm tofu ((make sure it’s silken or it won’t blend right))
  • 2-3 Tbsp dried dill*
  • 3-4 Tbsp agave nectar or cane sugar ((or honey if not vegan))
  • 1/4 tsp sea salt, black pepper & garlic powder
  • 2 Tbsp vinegar ((white wine is best))
  • 2 Tbsp avocado or olive oil
  • 1 Tbsp spicy mustard ((for tang))
  • Water ((to thin))

Instruction

  • Cook noodles according to package instructions, drain, and set aside.
  • Chop veggies and set aside.
  • Prepare dressing by adding silken tofu, dill, salt, pepper, garlic powder, agave nectar (or sugar), vinegar, oil, and spicy mustard to a blender and blending until well combined. Scrape down sides as needed. If having trouble blending add water in Tablespoon amounts until it has enough liquid to churn properly.
  • Taste and adjust seasonings as needed. I added more dill, mustard, salt and agave.
  • Toss drained noodles and veggies with the dressing in a large serving bowl. Chill for at least 1-2 hours before serving. The flavors will meld and the salad will thicken up the longer it chills.
  • Serves 8 (as original recipe is written). Store leftovers in the fridge for up to a few days.