Ingredients
Scale
- Kosher Salt
- 2 TBS olive oil
- 1 lb whole wheat elbow macaroni (use brown rice pasta for gluten free)
- 1 red pepper, finely diced
- 1 green pepper, finely diced
- 4 stalks celery, finely diced
- 1 1/2 cup plain hummus
- 2 tsp. smoked paprika
- 1 lemon, juiced
- 5 TBS apple cider vinegar
- 3 TBS whole grain mustard
- 2 TBS honey
- 2 tsp. salt
- 1 tsp. black pepper
- 1/2 tsp. - 1 tsp. liquid aminos
- 1/2 cup green onion
Instructions
- Bring a large pot of heavily salted water and 2 TBS of olive oil to a boil. Cook pasta according to package directions for al dente. Drain pasta and add to a large bowl. Add the peppers and celery and toss to combine.
- In a medium bowl, combine the hummus and paprika. Stir to combine. Add remaining lemon juice, apple cider vinegar, whole grain mustard, honey, salt, pepper and liquid aminos. Stir until smooth, then add to the macaroni. Taste and adjust seasoning as needed.
- Refrigerate for 1-3 hours to allow the flavors to meld. Garnish with green onions before serving.