Description
A rich, veggie-packed, gluten-free dish with decadent creamy sauce, ideal for picnics & family meals!
Ingredients
Salad
- 12 ounces gluten-free pasta elbows
- 1-2 tablespoons unrefined sea salt
- 1.5 cup celery, finely chopped
- 1 cup red bell pepper, finely chopped
- 1 cup green onions, finely chopped
- 1 cup carrot, shredded
Dressing
- 1 cup mayo
- 1 tablespoon apple cider vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons honey, or more to taste (raw and local is best)
- 3/4 teaspoon garlic powder
- 1.25 teaspoon unrefined sea salt
- 1/2 teaspoon ground black pepper
Instructions
- Bring a large pot of water to a boil, then add 1-2 tablespoons unrefined sea salt and dried pasta. Cook according to package directions, then drain and allow to cool.
- Combine dressing ingredients in a small bowl.
- In a large bowl, toss cooled pasta with prepared dressing. Adjust seasonings if necessary.
- Allow to rest for about 20 minutes, then serve at room temperature.
- Stores well in the fridge for 5-6 days.
Notes
Save 15% on your order of my favorite unrefined sea salt with code KEEPITREAL.
