Macaroni Salad

• 8 ounces, weight Gluten Free Macaroni Pasta
• 1 cup Frozen Or Fresh Sweet Peas, Thawed (do Not Use Canned Peas)
• 1 cup Fresh Arugula, Chopped (fresh Baby Spinach Is Also Good)
• 1/2 cups Vegan Mayonnaise
• 1/4 cups Chopped Red Onion
• 2 Stalks Celery, Diced
• 1 Tablespoon Chopped Fresh Dill
• 1 Tablespoon Fresh Lemon Juice
• 1-1/2 teaspoon Apple Cider Vinegar
• 1-1/2 teaspoon Dijon Mustard (whole Grain If Possible)
• 1 teaspoon Extra Virgin Olive Oil
• 1 teaspoon Maple Syrup
• 1/2 teaspoons Worcestershire Sauce
• 1/2 teaspoons Ground Sea Salt
• 1/4 teaspoons Freshly Ground Black Pepper

1. Cook pasta according to package directions. Drain and rinse.
2. In a large bowl, add all remaining ingredients and combine. Add cold pasta and stir to combine.

weight, fresh arugula, mayonnaise, ubc, stalks celery, dill, lemon juice, apple cider vinegar, dijon mustard, olive oil, maple syrup, worcestershire sauce, ground sea salt, ubc

Taken from tastykitchen.com/recipes/sidedishes/macaroni-salad-6/ (may not work)