Macaroni Salad - Plant-Based Cooking

Ingredients

• 4½ cups cooked elbow macaroni (not rinsed, cooled)
• ½ cup broccoli florets
• ⅓ cup grated carrot
• ½ cup celery (chopped)
• ⅓ cup green onion (chopped)
• ½ cup sweet (or dill if you prefer) pickles (chopped)
• ⅓ cup red bell pepper (chopped)
• 1 cup Silken tofu (firm)
• ¼ cup white wine vinegar
• 3 Medjool dates (pitted)
• 1 tbsp yellow mustard
• 1 tbsp sweet pickle juice
• 1 tbsp nutritional yeast
• ¼ tsp sriracha
• ¼ tsp garlic powder
• salt and black pepper (to taste)