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Vegan Macaroni Salad

Vegan Macaroni Salad
23 Minutes Total time 15 Minutes Prep time 8 Minutes Cook Time 138 Calories 8 Servings


1 box (8 ounces) chickpea elbow pasta
¼ DOLE® Lemon, juiced (about 1 tablespoon)
⅓ cup plant-based mayonnaise
1 tablespoon Dijon mustard
1 tablespoon white vinegar
¾ teaspoon kosher salt
¾ teaspoon ground black pepper
1 medium DOLE® Carrot, cut into ¼-inch cubes
1 stalk DOLE® Celery, finely chopped
1 cup packed DOLE® Baby Arugula
1 cup small DOLE® Broccoli florets
½ cup finely chopped DOLE® Red Onion
½ cup finely chopped red bell pepper
Chopped fresh basil, dill and/or parsley for garnish (optional)


  1. Prepare pasta as label directs; drain and cool 15 minutes.
  2. Stir lemon juice, mayonnaise, mustard, vinegar, salt and black pepper in a large bowl; fold in carrot, celery, arugula, broccoli, onion, bell pepper and pasta. Makes about 8 cups.
  3. Serve macaroni salad sprinkled with basil, dill and/or parsley, if desired.
Soy Vegetarian Gluten-free Vegan

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