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High Protein Macaroni Salad


1lb High Protein Pasta (I used Pastabilities)

4 Field Roast vegan Sausage (optional -used for high protein)

1 cup celery diced

1 red onion diced

1/4 cup dill pickles diced

1 red bell pepper diced

1/2 cup carrots grated

1/2 cup frozen peas


240 G (full recipe) Starch Solution Mayo Recipe

2 5.3oz container Kite Hill unflavored Greek Style Yogurt(optional)

2 TBSP Apple Cider vinegar

2 TBSP Dijon Mustard

1 TBSP Monkfruit Sweetener

1 tsp Sea Salt

1 tsp garlic powder

1/4 tsp Black Pepper

1/8 tsp cayenne pepper


Cook the high protein pasta in a well salted pot of boiling water until 3 minutes past al dente.  You want the pasta to be soft, not firm.  When the pasta has 2 minutes left, throw the frozen peas into the pasta water to cook with the pasta.   Once the pasta is done, drain in the sink in a colander and leave it there for 5 mins but don't rinse. Shake often.  Transfer the pasta to a mixing bowl.  Add about a tablespoon of dressing and coat the pasta. Let cool to room temperature

For the dressing, start with a small bowl and add the mayo, Greek style yogurt, apple cider vinegar, dijon mustard, sweetener, salt, black pepper, cayenne pepper and garlic powder.  Mix with a whisk until smooth and well combined.  Pour the dressing into the pasta and veggies and fold with a wooden spoon or spatula until everything is coated with the dressing. Wrap in plastic wrap and refrigerate for 4 hours to overnight.  Then mix it up, taste it for seasonings, Plate and serve.

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High Protein Macaroni Salad
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Link to YouTube video where I make this recipe:

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