Antipasto Mac Salad
Elbows cooked rice-style combined with seasoned, cooked tofu cubes with Kalamata olive, plant pepperoni, roasted peppers plus the fresh of celery, tomato and snowy onion. Seasoned with basil, tarragon, garlic and tossed with a multi-condiment dressing! I added some crushed saffron threads to mine, but it by no means requires it!
Makes 22 cups
Cook tofu and macaroni:
2, 14 oz. blocks vacuum-packed hard tofu, firm, rinsed well and cut into 3/8 inch cubes
6 c. water
1 T. salt
1 T. dried basil
1 T. garlic powder
1 t. turmeric
1 t. ground black pepper
1- Combine water, tofu, salt, basil, garlic, turmeric, black pepper in large pot. Bring to boil, reduce heat, cover and cook 15 minutes, stirring occasionally.
2- Drain tofu in colander or wire mesh strainer, over large bowl, then return water to the same pot. Set aside tofu and continue to drain.
3- Add 3 cups more water and 2 more teaspoons salt. Bring to boil.
4- Add:
16 oz. pkg. dried elbow macaroni, standard size, stirring till bottoms stop sticking to pot.
5- Reduce heat to low, cover and cook till tender as you like, stirring as needed.
6- When done, drain in colander over sink and set aside to air-dry while you prepare your other ingredients.
Prep salad adds:
1-1/2 c. very thinly sliced celery
1-3/4 c. fresh tomato 3/8 inch dice – use whatever tomato you want, just be sure they’re ripe; I used roma and orange
1/3 c. snowy sweet onion – fresh onion grated over hand held grater into snow – discard large pieces
16 oz. jar red roasted pepper strips, drained well and squeezed a bit to extract excess water; don’t make mush of it though
1 c. pitted, halved from tip to tip, Kalamata olives, drained
5 oz. pkg. FIELD ROAST brand pepperoni, thawed, stacked and cut into sticks
Dressing for mac salad:
Makes 3-1/4 cups
1 c. A-Free mayo of choice; I used Sharon’s Aquafaba Mayo (low-fat)
1/3 c. THICK whole grain mustard – Brickman’s makes high viscosity
1/4 c. prepared yellow mustard
1/2 c. ketchup
1/4 c. jarred horseradish
1/4 c. froz. orange juice concentrate (do not dilute)
3 T. extra virgin olive oil
1/4 c. light color vinegar
2 t. garlic powder
1 t. onion powder
2 t. dried tarragon, crushed between fingers
1 t. cinnamon
1/4 t. red cayenne pepper
1/4 t. black pepper
2 t. salt
2 T. granulated sugar
2 T. liquid smoke (it seems like a lot, but it’s flavoring a lot of pasta and ingredients – keep that in mind)
1- In medium bowl combine all dressing ingredients, stirring well. transfer to blender container and blend till smooth – pulsing, then running steady.
2- Transfer to jar and refrigerate till ready to use. Good for all types of salads, even fruit.
3- You may wonder why so thick? There’s a lot of mustard seeds in 1/3 cup whole grain mustard, especially the THICK version. It’s the seeds that thicken it.
Assembly:
1- In super large bowl or clean, dry pot, place drained macaroni. Taste for salt – now is the time to add salt if needed for the pasta – it always needs some.
2- Add the pepperoni sticks and Kalamata olives. Stir to evenly distribute.
3- Add the strained tofu, notice the herbs on the bottom. Mix it all between the macaroni.
4- Add the remaining add-ons (celery, tomato, snowy onion, roasted pepper). Toss well to evenly distribute.
5- Now add the dressing all at once, or as much or as little as you want, using clean or gloved hands if you want faster results, being sure to coat all ingredients.
6- Taste for salt and pepper and add as needed.
7- Either serve immediately or cover and refrigerate for service later. When ready to serve adjust for seasonings and mayo.
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