Vegetarian Macaroni Salad
This vegetarian macaroni salad recipe is pretty classic, but the calories aren’t so classic! A typical macaroni salad that you’d find at a summer bbq has 1 cup of mayonnaise for 8 oz of pasta, which is like 1500 calories! I don’t want to discriminate against mayonnaise, but I’m just saying…that’s a lotta calories! What I do instead is put a hint of vegenaise, which is just like mayo but made with vegan ingredients, and then I add pickle juice, olive oil and dijon mustard. That’s a burst of flavor right there that won’t have you missing mayo.
PS, I think it’s so funny how often I use pickle juice in recipes…I do not let that stuff go to waste! Have you tried it to brine chicken like I did with these Pickle-Brined Baked Chicken? So good! So yeah, don’t throw away that juice you guys. Work it into this recipe and you’ll love the salty kick it gives this vegetarian macaroni salad. If you follow me on snapchat, you would see I love making this salad once a month and throwing it in my kids lunchbox for 2-3 days. It tastes great cold, gives them carbs for energy and some healthy veggies while they’re at school.
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- 8 oz uncooked pasta of choice
- 1/4 cup pickle juice
- 2 tbsp olive oil
- 1 tbsp vegenaise (vegan mayo)
- 1/2 tbsp Dijon mustard
- Salt/pepper to taste
- 2 celery stalks, finely chopped
- 2 long carrots, finely chopped
- 1 long green onion, finely chopped (optional)
- 1/2 cup frozen peas, thawed
- Cook pasta with salt according to package directions, drain and rinse with cold water.
- In a large bowl, combine the pickle juice, olive oil, vegenaise, Dijon mustard and salt/pepper to taste and mix well.
- Add the cooked pasta to the dressing, then add the celery, carrots, onions and thawed peas and toss well.
- Serve cold or at room temperature