Macaroni Salad
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
Servings: 6-8
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
dash salt
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.
fatfreevegan.com
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