Thai Basil Macaroni Salad

Make the dressing:
1 Whisk together the mayonnaise, lime juice and zest, and vegan honey. Taste and add a pinch of salt. If you like a sweeter dressing, add another teaspoon of vegan honey. Set aside.
Start the macaroni salad:
3 Combine the cilantro, scallions, torn Thai basil leaves, and jalapeńo in a large bowl and set aside.
Cook the elbows:
5 Bring a medium pot of salted water to a boil. Add the elbows and cook until 1 minute under al dente. Drain and rinse under cold water for 10 seconds. Set aside.
Cook the vegetables:
7 Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Add the onion and sauté for 5 minutes until translucent. Turn the heat to high and add the zucchini in an even layer. Season with salt and cook without moving for 2–3 minutes. Flip and cook for an additional 2–3 minutes. Once the zucchini begins to char lightly around the edges, transfer it to the bowl of aromatics.
8 If the skillet seems dry, add another drizzle of oil. Turn the heat to high and add the broccoli florets in an even layer. Season with salt and cook for 5–6 minutes, turning once or twice, until they begin to char around the edges. Transfer them to the bowl of zucchini and aromatics. Add the cooked elbows and toss to combine with the aromatics and the vegetables. Let stand for 10 minutes.
Finish the macaroni salad:
10 Pour the dressing over the elbows and vegetables and toss to coat. Taste and add salt if needed. Scatter a few whole Thai basil leaves on top. Serve immediately or refrigerate until chilled if you prefer. Enjoy!