Prep Time: 20 minutes 

Cook Time: 0 minutes 

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1. In a large pot, boil the elbow macaroni according to the package directions and cook until done. 
2. Drain the pasta in a colander. Rinse with cold water to shock the pasta and prevent further cooking. 
3. Blend together the Better Balance Sour Cream, mayo, mustard, vinegar, sweetener of choice, salt and pepper. 
4. In a large bowl, combine the noodles and chopped vegetables, then fold in the dressing.
5. Let your pasta salad rest for at least 30 minutes before serving.
6. ‍

• 4 cups cooked elbow pasta  noodles (about 2 cups dried) 
• 1 red bell pepper, small diced 
• 3 tbsp chopped red onion 
• ½ cup celery, small diced 
• 1 cup broccoli, cut into small, bite-sized florets (optional) 
• ¼ cup parsley, minced 
• ¾ cup vegan cheddar, shredded 
• ½ cup Better Balance Sour Cream 
• ½ cup vegan mayonnaise 
• 2 tbsp apple cider vinegar
• 2 tbsp whole-grain mustard 
• 2 tsp agave or honey
• 1/8th tsp salt 
• ¼ tsp ground pepper

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