Macaroni Salad

PLANT-BASED COOKING
17Ingredients
35Minutes
360Calories

Ingredients

US|METRIC
  • 4 1/2 cups elbow macaroni (cooked, not rinsed, cooled)
  • 1/2 cup broccoli florets
  • 1/3 cup grated carrot
  • 1/2 cup celery (chopped)
  • 1/3 cup green onion (chopped)
  • 1/2 cup pickles (sweet, or dill if you prefer, chopped)
  • 1/3 cup red bell pepper (chopped)
  • 1 cup silken tofu (firm)
  • 1/4 cup white wine vinegar
  • 3 medjool dates (pitted)
  • 1 tablespoon mustard (jarred)
  • 1 tablespoon sweet pickle juice
  • 1 tablespoon nutritional yeast
  • 1/4 teaspoon Sriracha
  • 1/4 teaspoon garlic powder
  • salt
  • pepper
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    NutritionView More

    360Calories
    Sodium14% DV340mg
    Fat6% DV4g
    Protein29% DV15g
    Carbs22% DV67g
    Fiber20% DV5g
    Calories360Calories from Fat35
    % DAILY VALUE
    Total Fat4g6%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol0mg0%
    Sodium340mg14%
    Potassium400mg11%
    Protein15g29%
    Calories from Fat35
    % DAILY VALUE
    Total Carbohydrate67g22%
    Dietary Fiber5g20%
    Sugars6g12%
    Vitamin A30%
    Vitamin C30%
    Calcium20%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.