Bone Broth Macaroni Salad
Ingredients:
8 ounces uncooked gluten-free elbow noodles (about 3 cups)
2-3 packets of Dr. Kellyann’s Classic Chicken Bone Broth
1/2 cup red bell pepper, diced (about half a pepper)
1/2 cup orange bell pepper, diced (about half a pepper)
1/2 cup celery, diced (about 2 stalks)
1/2 cup red onion, diced
3/4 cup avocado mayo
2 Tablespoons dijon mustard
2 Tablespoons fresh dill, finely chopped, plus more for garnish
1 Tablespoon apple cider vinegar
1 teaspoon honey
Salt and black pepper, to taste
Directions:
Prepare Bone Broth by adding water into a pot. Cook the pasta according to package instructions in the bone broth. Drain. Pat dry, then set aside in a large bowl to cool.
Add the chopped bell peppers, celery, and red onion.
In another small bowl, whisk together Mayo, Dijon mustard, dill, apple cider vinegar, honey, and salt and pepper. (NOTE: you can add in more bone broth powder here for protein & flavor.
Pour this creamy mixture over the pasta and add in the vegetable mixture and toss well to combine. Cover and refrigerate for at least 20 minutes or overnight. Store extra macaroni salad in the fridge in an airtight container.
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