Macaroni Salad GF

I made this recipe today and everyone raved about it so much that I decided it needed to go on the blog.


12 oz package elbow macaroni (we use brown rice pasta)
1/2 large zucchini
2 big handfuls baby spinach, wilted
1/2 c. frozen green peas, thawed
1/4 c. red bell pepper
1/4 c. yellow bell pepper
3/4 c. sliced mushrooms
1/8 c. chopped dried olives (or fresh if you can find them)
1 T. chopped fresh parsley
1 package Tempeh
1 c. mayo (we use vegenaise)
1 T. tahini
1 t. agave
2 t. mustard (I used Adam’s favorite horseradish mustard)
1/2 t. black pepper
1/8 t. chipotle powder

Boil the pasta drain and place in a large bowl. Add the vegetable and cover with the sauce. For the Tempeh, we used this to make it more of a full meal than a side dish, I merely seared each side with sesame oil in a hot pan then cut it into small cubes. It was almost like having chicken in the salad, gave it a nice texture.

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