- 1 1/2 cups macaroni dry
- 3 medium carrots diced into ¼-inch cubes (about 1½ cups)
- 1 ½ cups frozen peas
- 1 red bell pepper deseeded and diced into ¼-inch cubes
- ½ red onion diced
Dressing:
- 3/4 cup vegan mayonnaise
- 1/4 cup coconut milk yogurt
- 2 tablespoon lemon juice
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt to taste
- 1/4 teaspoon black pepper to taste
Cook the macaroni in a pot of boiling water according to package directions. About 5 minutes before macaroni is finished cooking, add diced carrots. About 2 minutes later, add frozen peas just to warm through for another 2-3 minutes or until the macaroni and vegetables are all tender. Drain thoroughly and place in a large mixing bowl.
To the same mixing bowl, add diced bell peppers and red onion. Toss to combine.
In a small bowl, add all of the dressing ingredients. Whisk well to combine and season with salt and black pepper to taste.
Pour dressing over pasta and vegetables. Toss to combine and serve immediately or let chill for 1-2 hours before serving.
Calories: 338kcal | Carbohydrates: 34g | Protein: 6g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 294mg | Potassium: 311mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5995IU | Vitamin C: 44mg | Calcium: 50mg | Iron: 1mg