Jackfruit Macaroni Salad
This quick and easy pasta salad recipe is the perfect side dish for all your summer picnics, barbeques and beach trips. Organic Jackfruit adds a bit of texture for an interesting twist on a classic dish.
Ingredients
- ½ lb 8 ounces pasta macaroni
- 1 cup frozen peas
- 1 7-ounce package Upton’s Naturals Lightly Seasoned Shredded Jackfruit
- 1 celery stalk minced
- 2 tablespoons minced red onion
- 1 tablespoon roughly chopped parsley plus more for garnish
- 1 tablespoon sweet pickle relish
- ¼ cup vegan mayonnaise
- 1 tablespoon Dijon mustard
- ¼ teaspoon sea salt
- Pinch black pepper
- Smoked paprika garnish (optional)
Instructions
- To make the jackfruit macaroni salad cook the pasta according to package instructions, add the frozen peas in the last 4 minutes of cooking. Drain and rinse with cold water to cool the pasta and peas.
- Add the celery, onion, parsley, relish, mayonnaise, mustard, salt, and pepper to the pasta and pea mixture, mix until well combined. Add more salt and pepper to taste, as desired.
- Garnish with smoked paprika and fresh parsley, if desired.