Name: Summer Vegetable Macaroni Salad
Ingredients: 2 cups whole grain elbow macaroni; ½ cup diced red bell pepper; ½ cup diced red onion; 1 small zucchini, cut in half lengthwise, thinly sliced; 1 small yellow squash, cut in half lengthwise, thinly sliced; 1 cup cherry tomatoes, halved; 1 cup fresh corn kernels; 1 ½ cups of plant-based mayonnaise; 1 cup fresh basil, cut into chiffonade; 1 Tbsp Dijon mustard; Sea salt and black pepper to taste

Recipes » Salads » Summer Vegetable Macaroni Salad

By Chef Del Sroufe

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This delightful dish combines the comfort of creamy macaroni with the refreshing crunch of colorful vegetables. It’s a quick and easy recipe that celebrates the abundance of seasonal vegetables, offering a burst of flavors and textures perfect for picnics, potlucks, or as a versatile side dish.

Yield: 4 servings

Low Sugar Nut Free

Ingredients

2 cups whole grain elbow macaroni
½ cup diced red bell pepper
½ cup diced red onion
1 small zucchini, cut in half lengthwise, thinly sliced
1 small yellow squash, cut in half lengthwise, thinly sliced
1 cup cherry tomatoes, halved
1 cup fresh corn kernels
1 ½ cups of plant-based mayonnaise
1 cup fresh basil, cut into chiffonade
1 Tbsp Dijon mustard
Sea salt and black pepper to taste

Whole Food, Plant-Based Living: Getting Started

Instructions

1. Cook the macaroni according to package directions. Drain and rinse with cold water to cool.
2. In a large bowl, combine the macaroni with the red bell pepper, red onion, zucchini, yellow squash, cherry tomatoes, corn, mayonnaise, fresh basil, Dijon mustard, sea salt, and black pepper.
3. Chill for 1 hour before serving.