Ingredients

The following ingredients have 7 Servings
  • ⅔ cup Cashews, soaked in water overnight*
  • 3 tbsp Prepared Yellow Mustard
  • 1 ½ tbsp Light Agave Nectar*
  • 1 tsp Nutritional Yeast
  • Juice of 1 Lemon
  • 3 tbsp Filtered Water
  • 1 ½ tsp Salt
  • Black Pepper, to taste
  • Salad “Dressing,” above
  • 16 oz Macaroni Elbows, Gluten Free if necessary
  • ½ Green Bell Pepper, diced
  • ½ Red Bell Pepper, diced
  • 1 small Red Onion, diced
  • 3 ribs of Celery, diced (about 1 cup)
  • ½ cup grated Carrot

Instruction

  • First, bring a large pot of salted water to a boil and cook the pasta according to package instructions.
  • While the pasta is cooking, wash and chop all of the Vegetables.
  • Next, prepare the “Dressing.” Add all ingredients to a high-speed blender and blend for 30-60 seconds, or until completely smooth.
  • Drain and rinse the Macaroni, then add it to a large bowl. Add in the diced Vegetables as well as the “Dressing.” Mix well until everything is evenly incorporated, adding additional Salt and Pepper to taste.
  • This Salad is best after it sits for at least 3 hours in the fridge, preferably overnight. Store any leftovers in an airtight container in the fridge for up to 7 days.