2 c. whole wheat macaroni
1 tsp. mustard
2 stalks celery with the tops
2 tsp. light soy sauce or tamari
1 bunch of scallions (about 4)
2 tbsp. yogurt
Juice of one lemon
1/4 tsp. dill weed
1/3 c. chopped parsley
Sprinkle of cayenne pepper
2 tbsp. corn oil (safflower, soy, or sunflower)
1/2 bunch broccoli flowerets
1/4 c. cider vinegar
2 cloves garlic, minced

Cook the macaroni in water until firm, but not soft. Be careful not to over cook it or the salad will become mushy. As soon as it is done, drain and rinse macaroni with cold water. Remove tough lower areas from broccoli. Chop or slice the vegetables, and mix all ingredients together in a large bowl. You may want to adjust the amount of yogurt to get the consistency that seems best for you. Makes 6 servings.