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Rainbow Macaroni Salad


Ingredients

Scale

FOR THE PASTA:

  • 4 Cups Organic Elbow Macaroni
  • 1 Cup Matchstick Carrots, diced
  • 1/2 Cup Organic Red Pepper, diced
  • 1/2 Cup Organic Yellow Pepper, diced
  • 1/2 Cup Organic Celery, diced
  • 1/41/2 Cup Organic Onion, diced

FOR THE SAUCE:

  • 1 Cup Organic Mayonnaise
  • 1 Cup Organic Plain Greek Yogurt
  • 1/4 Cup Whole Organic Milk
  • 2 teaspoons Organic Yellow Mustard (Annie’s makes a good one)
  • 2 Tablespoons Apple Cider Vinegar
  • 1 Tablespoon Cane Sugar

Instructions

  1. Cook the pasta in a large pot of heavily salted water until al dente
  2. Plunge the pasta into a pot of ice cold water to stop it from cooking. This is an important step to prevent the pasta from soaking up the sauce and becoming dry
  3. As the pasta is soaking, cut up the veggies and prepare the sauce
  4. Put it all together in a large bowl and mix until combined. Refrigerate until cold

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