Ingredients

• Ingredients Units USM Scale 1x2x3x 1 lb. elbow pasta 1/2 red onion, diced 1 red bell pepper, cored and diced 1 large carrot (about 1 cup), peeled and diced 2 stalks celery (about 1 cup), diced 1 1/2 cups frozen peas, thawed 1/4 cup fresh dill, chopped Macaroni Dressing 1 cup vegan mayo 1/4 cup apple cider vinegar 1 heaping tablespoon dijon 1 tablespoon pure maple syrup 1/2 teaspoon pepper 1/2 teaspoon mineral salt, or to taste

Preparation

• Instructions Pasta: Boil your elbow macaroni noodles until they are al dente, according to package directions. Drain the noodles and run them under cool running water to stop them from cooking. Dressing: In a small bowl, whisk together the ingredients for the creamy sauce. Assemble: In a large mixing bowl, or pot you cooked the pasta, add the pasta, onion, bell pepper, carrots, celery, peas and dill. Pour the creamy sauce overtop and toss well to coat. Keep the salad chilled until ready to serve. Serves 12 Store: Leftovers can be kept in the refrigerator for up to 5 – 6 days in a covered container.