this weeks meal plan I went to link this recipe and searched and searched and couldn't find it. I thought I had posted it years ago. Come to find out......I hadn't.
We have enjoyed this recipe for many years now. It goes great with picnics or for luncheons or barbeques. Fun and simple and reminds me of the original classic macaroni salad.
Like with most any recipe, don't be afraid to adjust ingredients to fit your tastes and even taking your family's traditional macaroni salad and adjusting it from there. Be sure to give it a try this Summer!
1 box macaroni noodles, shells or elbows, cooked
¼ red onion, chopped
2 ribs celery, chopped
2-4 dill pickles chopped
2 Tablespoons fresh or dried parsley
1 cup olives, sliced
½ cup matchstick size carrots, optional
Cook noodles according to package directions. Let cool completely. Combine the ingredients above in a large bowl. Make sauce and stir it in, mix well.
½ cup water
1 cup raw cashews
¼ cup lemon juice
1 clove garlic
½ teaspoon dry mustard
2 Tablespoons agave or honey
¼ teaspoon celery seed
¼ teaspoon paprika
2 teaspoons mustard
1 teaspoon Real Salt
½ cup Vegenaise
Blend everything but Vegenaise until smooth in blender, fold in Vegenaise.