Modern Macaroni Salad

A modern take on the classic to healthify your summer. Magically grain-free & gluten-free macaroni mixed with fresh summer veggies and a creamy vegan veggie based puree to kick the mayo to the side!


  • 1 8oz Box of Banza Macaroni (or favorite gluten-free macaroni)
  • Sauce:
  • 1 Medium Celeriac Root
  • 2 TB Apple Cider Vinegar
  • 1/2 Cup Unsweetened Almond Milk (or non-dairy milk)
  • 1/4 Cup Reserved Pasta Water
  • 1/2 Tsp Dijon Mustard
  • 1 Tsp Pickle Juice
  • 1/2 Tsp Minced Garlic
  • 1/4 Tsp Black Pepper
  • 1/4 Tsp Paprika
  • Salad Add-Ins:
  • 1 Cup Chopped Celery (about 2 stalks)
  • 1 Cup Shredded Carrots
  • 1/2 Cup Diced Red Onion
  • 1/2 Cup Sliced Sweet Pimentos
  • 1/4 Cup Chopped Fresh Parsley


  1. Boil a large pot of water, peel and cube the celeriac in to big chunks, and boil for about 30 minutes, until the root is soft.
  2. In the mean time, cook the pasta according to directions, drain (reserving 1/4 cup of the pasta water, rinse the pasta, and set aside to cool.
  3. Now, take your celeriac chunks, add them to a food processor, along with the other sauce ingredients. Blend until you get a smooth puree.
  4. Once the sauce and pasta are done, make sure your veggies are all prepped (I did this during the boiling of the celeriac), and first add the pasta, then veggies, and finally the sauce to the bowl.
  5. Mix everything together until fully coated and combined.
  6. Refrigerate before serving (at least an hour) and enjoy! This is a great make-ahead and leftovers dish too! Trust me, it hold up!