Dilly Macaroni Salad
with Broccolini & Watermelon Radishes
- 8 oz Banza elbow pasta
- 6 oz broccolini
- 1 shallot
- 6 oz watermelon radishes
- 1 celery stalk
- 1 lemon
- ½ oz fresh dill
- 1 tbsp Dijon mustard
- 2 tbsp Follow Your Heart® Soy-Free Vegenaise®
- 2 tsp olive oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition.
- Baking sheet
- Large saucepan
Preheat oven to 400°F. Bring a medium saucepan of salted water to boil for the pasta. Once the water is boiling, add the elbow pasta, stir, and cook until al dente, about 8 to 10 minutes. Drain the pasta and return to the saucepan, off the heat.
Trim the broccolini and cut into 1 inch pieces. Add the cut broccolini to a baking sheet and toss with 2 tsp olive oil and a pinch of salt and pepper. Roast until browned, about 8 to 10 minutes.
Peel and mince the shallot. Quarter and thinly slice the watermelon radishes. Trim and thinly slice the celery. Halve the lemon. Pick the dill fronds from the stems and roughly chop the fronds.
Combine the minced shallot, 3 tbsp lemon juice, Dijon mustard, Vegenaise, and a pinch of salt and pepper in a large bowl.
Add the cooked elbow pasta, roasted broccolini, sliced watermelon radishes, sliced celery, and chopped dill to the bowl with the dressing. Toss to evenly coat the pasta. Divide the dill macaroni salad between serving bowls. Enjoy!