Everything Macaroni Salad from Sweet, Savory, and Free

From Sweet, Savory, and Free by Debbie Adler

MAKES ABOUT 10 CUPS

If this recipe doesn’t make you want to go on a picnic right about now, then I don’t know what will. I love picnics and have the tricked-out basket to prove it. This macaroni salad contains all the foods you might find on a bruschetta buffet, and they mix and mingle so well with the macaroni that I can’t help but smile (and drool) every time I make this.

Must Have

VINAIGRETTE
2 tablespoons chickpea miso paste
2 tablespoons apple cider vinegar
2 tablespoons mirin (Japanese rice cooking wine)
2 tablespoons Grade B maple syrup
2 cloves garlic, minced
1/3 cup chopped leeks
2 carrots, peeled and sliced
1 serrano pepper, seeded and chopped
1 teaspoon Hot Sauce (see below)
1/4 cup water
1/2 teaspoon freshly ground black pepper

MACARONI SALAD
1 pound gluten-free elbow macaroni
4 dill pickles, diced
3 celery stalks, diced
1 red bell pepper, seeded and diced
1 head radicchio, finely chopped (or red cabbage)
1 (8-ounce) can water chestnuts, sliced and chopped
1 (7.5-ounce) jar grilled artichokes, finely chopped
1/2 cup pitted and sliced Kalamata olives
1/2 cup pitted and sliced green olives
3 tablespoons finely chopped chives
3 tablespoons finely chopped dried dill

FOR THE HOT SAUCE
12 red jalapeño or Fresno chili peppers, seeded and chopped (leave seeds in if you want extra heat)
1 shallot, sliced
2 tablespoons coconut aminos
2 cloves garlic, minced
1 cup water
1/2 cup apple cider vinegar
1 tablespoon coconut nectar

Must Do

  1. To make the vinaigrette: Add the miso, apple cider vinegar, mirin, maple syrup, garlic, leeks, carrots, serrano pepper, hot sauce, water, and black pepper to a food processor. Pulse until the mixture comes together and is smooth.
  2. To make the macaroni salad: Cook the macaroni according to the package instructions. Drain in a colander and rinse under cold water.
  3. Transfer the macaroni to a large bowl and add the pickles, celery, red pepper, radicchio, water chestnuts, artichokes, black and green olives, chives, and dill.
  4. Add the vinaigrette and toss to combine.
  5. Place in the refrigerator to marinate for 1 hour or overnight, and serve chilled or at room temperature.

Hot Sauce

  1. Add the peppers and shallot to a medium sauté pan over medium heat and cook until fragrant, about 1 minute.
  2. Add the coconut aminos and garlic, and cook, stirring occasionally, until the shallots are translucent and the garlic is fragrant, about 1 minute.
  3. Add the water, apple cider vinegar, and coconut nectar, and bring to a boil.
  4. Lower the heat, cover the pan, and simmer until the peppers become tender and some of the liquid is absorbed, about 10 minutes.
  5. Turn off the heat and let cool.
  6. Pour the mixture into a high-speed blender and process until smooth.
  7. Pour into a jar, seal it, and store in the fridge. It will keep for about 4 weeks.

SERVING SIZE: 1/3 CUP

Calories 70; Total Fat 0.8g; Protein 2.4g; Cholesterol 0.0g; Sodium 100mg; Fiber 2.0g; Sugars 1.3g; Total Carbohydrate 13.0g

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