Best Recipe of the Week: Gluten & Dairy Free Macaroni Salad

macaroni saladGreat alternative to mayonnaise mess that’s traditionally made. So perfect for BBQ’s, picnics, and summer potlucks.

And so easy to whip up. Here's how  you do it:

  • Tinkyada Elbow Noodles – 1 package
  • Rainbow Carrots – 3/4 cup
  • Celery –3/4 cup
  • Fresh Baby Peas – 3/4 cup
  • Sweet Yellow Onion – ¼ cup
  • Garlic Clove – 2 cloves
  • Coconut Milk – 1/2 cup
  • Rice Vinegar – ¼ cup
  • Sea Salt & Pepper to Taste

(You can also add chopped hardboiled eggs, healthy salami, diced cheese, or all three)

  1. Boil, drain, and rinse tinkyada pasta. Set aside
  2. Finely chop all vegetables. Set aside.
  3. Combine coconut milk, rice vinegar, salt & pepper. Pour over noodles.
  4. Fold in vegetables.
  5. Serve warm or let marinate in refrigerator for 1-2 hours for cold salad.