This macaroni salad reminds me of the sea. It has Sea bean (salicornia) in it, a salty plant which grows on beaches and salt marshes. Sea bean tastes salty and reminds me of seaweed. My body doesn't react well to seaweed and so I'm careful with eating sea beans. My daughter loves sea beans and she loves this salad. You only need a little of the sea beans for this salad.
I also made a dressing with avocado and cucumber. The dressing is mild and fresh and is in good balance with the salty tasting sea beans. I'm making dressings with flaxseed oil lately. Flaxseed is amazingly healthy for you with the omega-3 fatty acids also found in fish oils. Flaxseed has so many health benefits that I will give you a good link here if you're interested in reading more about it.
To make the dressing peel one cucumber and place this with the flesh of one avocado in the food processor. Add one tablespoon flaxseed oil and turn the machine on until you have a dressing. To finish it off I add 1 tbl lemon juice, 1 tsp red wine vinegar, and 1/2 tsp mustard. Also add Himalaya or other salt to taste. Now take a handful of fresh dill herb and place this in the processor. Turn the machine on and mix all the ingredients together. The dressing is now ready.
Cook the macaroni. I used half whole wheat and half chickpea macaroni. When the pasta is cooked cool it off under cold running water. Wash the sea beans and mix this in with the macaroni. Also add cucumber, celery and tomato cut in pieces. I like to give the pasta some taste with a little rich olive oil and a little salt.
Eat the salad cold with the dressing and extra chopped dill herb to garnish the salad.