Ordinary Vegan Macaroni Salad with Apples and Arugula
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side dish
Cuisine: American
Serves: a crowd
Ingredients
  • 1 pound whole wheat elbow macaroni
  • ½ cup of vegetable broth for sautéing
  • 4 cups thinly sliced green onions (3-4 bunches)
  • 3 cloves garlic, chopped
  • Salt & fresh ground black pepper
  • zest and juice of one lemon
  • 3 stalks celery chopped
  • ¼ red onion, chopped (optional - the green onions give it a lot of onion taste so you don't really need extra but I like lots of onion)
  • ¼ cup veganaise (optional - if you like a more old fashion version)
  • 4 big handfuls arugula
  • 1 large apple, diced
  • ½ cup cooked pasta water
Instructions
  1. Cook the macaroni in a large pot of salted water per package instructions. Set aside ½ cup of past a water. Then drain pasta, saving a ½ cup of pasta water and set aside.
  2. Heat the vegetable broth in a large skillet until hot. Add most of the green onion, garlic and pinch of salt. Cook until the onions soften and garlic takes on a little color, about 4 minutes. Remove from heat and let cool for a couple of minutes.
  3. Puree the green onion mixture in a food processor along with ¾ tsp salt, ¼ tsp black pepper, zest of the lemon, hal the lemon juice and the reserved pasta water. Puree and taste. The green onion flavor should be assertive.
  4. Combine the macaroni with the green onion sauce in a large bowl. Toss well. Add the arugula and apple, and toss again. Taste, and add more pepper, salt and lemon juice if needed. Serve topped with the remaining green onion.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/macaronisalad/