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.
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
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
- 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.
- To make the macaroni salad: Cook the macaroni according to the package instructions. Drain in a colander and rinse under cold water.
- 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.
- Add the vinaigrette and toss to combine.
- Place in the refrigerator to marinate for 1 hour or overnight, and serve chilled or at room temperature.
- Add the peppers and shallot to a medium sauté pan over medium heat and cook until fragrant, about 1 minute.
- Add the coconut aminos and garlic, and cook, stirring occasionally, until the shallots are translucent and the garlic is fragrant, about 1 minute.
- Add the water, apple cider vinegar, and coconut nectar, and bring to a boil.
- Lower the heat, cover the pan, and simmer until the peppers become tender and some of the liquid is absorbed, about 10 minutes.
- Turn off the heat and let cool.
- Pour the mixture into a high-speed blender and process until smooth.
- 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