Macaroni Salad

INGREDIENTS 

• 1/2 cup raw elbow whole wheat macaroni, rinsed, and drained cooked,
• 1/3 cup diced celery
• 1/4 cup minced red onion,
• 1 tablespoon minced parsley
• 1/2 cup diced tomato
• 1/2 cup blanched broccoli
• 1/2 cup slices colored bell-pepper
• 1 tablespoon cashew paste
• 3/4 teaspoon dry mustard
• A pinch of brown sugar (optional)
• 1 1/2 tablespoons cider vinegar
• 1 tablespoon sour cream
• 1/2 teaspoon kosher salt, plus more to taste
• Freshly ground black pepper
• 1 teaspoon Olive oil

METHOD 

1. The macaroni, celery, onion, parsley, and tomato, should all be combined in a big  bowl. 
2. Mix the cashew paste, olive oil, mustard, sugar, vinegar, sour cream, and salt  in a small bowl. 
3. After adding the dressing to the salad, toss it together. 
4. To taste, add  salt and pepper to the food. 
5. Serve. 

It stays fresh for up to 3 days, keep covered in the refrigerator. 

NUTRITIONAL BENEFITS 

Whole grain pasta, high in fiber & vitamin B complexes, and regulate blood sugar level, fresh  vegetables are rich in fiber which supports healthy bowel movements and aids in digestive  health. 

CALORIE COUNT 

OVER TO YOU 

This is recipe is easy to prepare is nourishing and a good choice for healthy evening snack, you can  make variation by adding chicken or chickpea to make it more nutrient dense