4 cups elbow macaroni shells (GF for gluten free eaters)
1/2 red pepper, diced
1 cup celery, diced
1/4 cup diced red or green onion
1 cup silken firm tofu (make sure it’s silken or it won’t blend right)
2-3 Tbsp dried dill or 4-5 Tbsp fresh
3-4 Tbsp agave nectar or cane sugar (or honey if not vegan)
1/4 tsp sea salt, black pepper & garlic powder
2 Tbsp vinegar (white wine is best)
2 Tbsp grape seed or olive oil
1 Tbsp spicy mustard for tang
(water to thin)

Instructions
Cook noodles according to package instructions, drain and set aside.
Chop veggies and set aside.
Prepare dressing by adding silken tofu, dill, salt, pepper garlic powder, agave nectar (or sugar), vinegar, grape seed oil, and spicy mustard to a blender and blending until well combined. Scrape down sides as needed. If having trouble blending add water in Tablespoon amounts until it has enough liquid to churn properly.
Taste and adjust seasonings as needed. I added more dill, mustard, salt and agave.
Toss drained noodles and veggies with the dressing in a large serving bowl. Chill for at least 1-2 hours before serving. The flavors will meld and the salad will thicken up the longer it chills.
Serves 8. Store leftovers in the fridge for up to a few days.