When it comes to pasta salad, though, we wouldn’t go quite so far out the window because we truly enjoy pasta salad in a variety of ways, including this creamy version with almond yoghurt, pesto, and good olive oil. Additionally, you may use up any leftover vegetables in the kitchen by adding them to the pasta salad.
Ingredients
- 8 ounces (226g) elbow macaroni (or any other pasta of your choice)
- 1 cup diced cucumber
- 1 cup diced red bell pepper
- 1 cup diced celery
- 1/2 cup shredded carrots
- 1/4 cup chopped fresh parsley
Almond Dressing
- 1/2 cup almond butter
- 1/4 cup fresh lemon juice
- 2 tablespoons maple syrup or agave nectar
- 2 tablespoons apple cider vinegar
- 2 tablespoons water (adjust for desired consistency)
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the macaroni according to the package instructions. Drain and rinse with cold water to cool it down.
- In a large mixing bowl, combine the cooked macaroni, cucumber, red bell pepper, celery, shredded carrots, and parsley. Toss to combine.
- In a separate bowl, whisk together the almond butter, lemon juice, maple syrup (or agave nectar), apple cider vinegar, water, minced garlic, salt, and black pepper until well combined and smooth.
- Pour the almond dressing over the macaroni salad and toss until everything is well coated.
- Refrigerate for at least 1 hour to allow the flavors to meld together.
- Serve chilled and enjoy!
Nutrition Facts
- Calories: 320
- Total Fat: 14g
- Saturated Fat: 1.5g
- Sodium: 350mg
- Total Carbohydrates: 43g
- Dietary Fiber: 6g
- Sugars: 9g
- Protein: 9g
