Fresh herbs macaroni salad

Servings: 6
Preparation time: 20 minutes
Rest time: 1 hour (optional)
This macaroni salad is a must at home for picnics and cold summer lunchs.  The blend of fresh herbs, colorful vegetables and crispy edamame beans gives this dish a blend of flavors and textures perfect for hot summer days.

Ingredients for the salad

• 6 cups cooked macaroni (or pasta of your choice)
• 1 cucumber, diced
• 1 yellow pepper, diced
• 1 red pepper, diced
• 2 grated carrots (or a large grated carrot)
• 1 cup of frozen edamame beans dipped in water for a few minutes and drained
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh chives
• Salt and pepper to taste

Ingredients for the dressing

• 1/4 cup of vegan mayonnaise
• 1/4 cup of olive oil
• 2 tablespoons rice vinegar
• 1 tablespoon maple syrup
• 1 tablespoon Dijon mustard
• 1/2 teaspoon ground onions
• 1/2 teaspoon powdered mustard
• 1 tablespoon fresh or dried dill

Preparation

1. In a bowl, combine all the ingredients of the dressing with a whisk.
2. Add vegetables, herbs and cooked pasta, then mix well.
3. You can serve the salad immediately, but it is best to let it sit for an hour in the fridge.