INGREDIENTS
4 cups
elbow macaroni
1/2 medium
red bell pepper
1 cup
celery
1/4 cup
green onion
1 cup
silken tofu
2 Tbsps
dried dill
3 Tbsps
cane sugar
1/4 tsp
sea salt
2 Tbsps
white vinegar
2 Tbsps
olive oil
1 Tbsp
spicy brown mustard
1 serving
water