Macaroni Salad | Recipe Cloud App

Ingredients

• 8 ounces gluten free macaroni pasta (I used Banza gluten-free chickpea pasta)
• 1 cup frozen or fresh sweet peas, thawed (do not use canned peas)
• 1 cup arugula, chopped (fresh baby spinach is also good)
• ¼ cup chopped red onion
• 2 stalks celery, diced
• 1 tablespoon chopped fresh dill
• ½ cup vegan mayonnaise
• 1½ teaspoons apple cider vinegar
• 1 teaspoon maple syrup
• 1½ teaspoons dijon mustard (whole grain if possible)
• 1 teaspoon extra virgin olive oil
• 1 tablespoon fresh lemon juice
• ½ teaspoon ground sea salt
• ¼ teaspoon freshly ground black pepper