A BBQ isn't the same without a great salad, and a tuna macaroni salad is always top-of-mind. Using our Marble Cheddar Goat Cheese, and cashew creamy dressing, this is our lactose friendly take on a classic that everyone can enjoy!
Make it a vegetarian macaroni salad by removing the can of tuna.
Goat Cheese In This Recipe
Ingredients
Dressing:
1 cup cashews soaked overnight
1 tbsp freshly squeezed lemon juice
1 tsp white vinegar
½ tsp nutritional yeast
¼ tsp Dijon Mustard
¾ tsp salt
⅓ cup of water
Salad:
1½ cup elbow macaroni
2 cans tuna, drained
1 cup Great Lakes Goat Dairy Marble Goat Cheese, cut into small cubes
¼ cup chopped Bread and Butter Pickles
1 stalk celery finely chopped
½ small onion finely chopped
¼ tsp pepper
Directions:
Cook macaroni according to directions. Rinse with cold water and drain.
To make the dressing, put all ingredient for the dressing in a high-speed blender, and mix until smooth and creamy.
Add the macaroni, the salad ingredients and the dressing to a large mixing bowl.
Mix well and refrigerate for at least one hour to let all the flavours get friendly!
Prep Time: 15-20 mins
Cook Time: 20 mins
Serves up to 4
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