Vegan Macaroni Salad Recipe
Easy vegan macaroni salad with elbow macaroni, fresh vegetables, and a tangy pickle and vegan mayo dressing. Great for cookouts and works well made a day ahead.
Servings: 6 servings
Ingredients
- 8 ounces elbow pasta
- 2 celery stalks finely chopped
- 2 carrots finely chopped
- 1 small red pepper finely chopped
- 1 cup frozen peas thawed
Dressing
- ⅓ cup vegan mayonnaise
- 2 tablespoons pickle juice
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Bring a large pot of heavily salted water to a boil. Add elbow macaroni and cook according to package directions. Drain and rinse with cold water until completely cool. Set aside.
- In a large mixing bowl, stir together the vegan mayonnaise, pickle juice, red wine vinegar, dijon mustard, maple syrup, salt and pepper.
- Add drained macaroni to the dressing, along with celery, carrots, red pepper and peas. Toss well to combine. Serve immediately at room temperature or allow to cool in the fridge before serving.
Notes
My Top Tip: Check before serving. The pasta keeps absorbing the dressing as it sits, so if it looks a little tight or dry, stir in an extra tablespoon or two of vegan mayo and toss well before putting it out.
Storage: If you have a glass container with a lid, that's the best way to store this salad. Otherwise, any airtight container will work. You'll want to store any leftover macaroni salad in the fridge for up to four days. After that, the noodles will start to break down and become mushy.
Nutrition
Serving: 1g | Calories: 268kcal | Carbohydrates: 39g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 396mg | Potassium: 299mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4265IU | Vitamin C: 37mg | Calcium: 33mg | Iron: 1mg
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