Dilly Macaroni Salad with Broccolini & Watermelon Radishes

Dilly Macaroni Salad

with Broccolini & Watermelon Radishes

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dinner

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SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
590
FAT
20g
CARBOHYDRATES
105g
PROTEIN
33g

MAIN INGREDIENTS

  1. 8 oz Banza elbow pasta
  2. 6 oz broccolini
  3. 1 shallot
  4. 6 oz watermelon radishes
  5. 1 celery stalk
  6. 1 lemon
  7. ½ oz fresh dill
  8. 1 tbsp Dijon mustard
  9. 2 tbsp Follow Your Heart® Soy-Free Vegenaise®
  10. 2 tsp olive oil*
  11. Salt and pepper*
  12. *Not Included
  13. For full ingredient list, see Nutrition.
Allergens: N/A
Nutrition

TOOLS

  • Large saucepan
  • Baking sheet

INSTRUCTIONS

1
Start the pasta
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.
2
Roast the broccolini
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.
3
Prepare the vegetables
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.
4
Start the dressing
Combine the minced shallot, 3 tbsp lemon juice, Dijon mustard, Vegenaise, and a pinch of salt and pepper in a large bowl.
5
Serve
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!