Macaroni Salad With Aquafaba Mayo

Mayo

• 1/3 cup aquafaba (liquid from a can of chickpeas)
• 1 tbsp mustard
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1 cup of neutral oil

Immersion Blender Instructions:

1. Put aquafaba, mustard, lemon juice, and salt in a container. You don’t need to stir it.
2. Pour the entire cup of oil on top.
3. Take your immersion blender, bring the blade all the way to the bottom of the container, and go at it until it becomes a white creamy mayo! Should take like 15 seconds at the most, depending on which immersion blender you are using.

Macaroni Salad

(This image shows half of the amount this recipe makes)

Pasta is 2 cups (dry) small shells. I put in 1/2 tbsp of lemon juice in it when I was boiling.

1. The Dressing

• 1/2 cup + 2 tbsp of the mayo
• 1 tsp yellow mustard
• 1 tsp lemon juice
• 1 tsp agave nectar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika
• 1/8 tsp liquid smoke
• 1/8 tsp garlic powder
• 3 tbsp dill relish
• 1/2 tbsp olive oil

2. Veggies

• 1/2 cup finely diced celery
• 1/2 cup finely diced red pepper
• 1/4 cup finely diced red onion
• 1/4 cup shredded carrots
• 1/4 cup Kalamata olives
• whole 8 oz pack of mushrooms (should be around roughly 3 cups, but, of course, it shrinks significantly when it cooks)

Recommended add-ons: Goes good with a little hot sauce and nooch on top.

Instructions:

1. Boil pasta according to package instructions.
2. Cook mushrooms however you’d like! I kept it simple by just heating them up in a little vegetable oil and water because the sauce is already so much stuff.
3. Mix dressing and veggies together in a large bowl
4. When pasta is done cooking, drain. I recommend rinsing with some cold water for a bit.
5. Add pasta to bowl of dressing and veggies and mix it all together.
6. Refrigerate for at least 2 hours before serving. Overnight is recommended.
7. If needed before serving, you can add about 2 tbsp of water to “loosen” the dressing a bit, but I didn’t find this necessary. It’s down to personal preference.