Description
A creamy and tangy Vegan Macaroni Salad packed with fresh vegetables, perfect for summer picnics and potlucks.
Ingredients
Scale
- 8 ounces elbow macaroni
- 1 cup vegan mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 cup diced celery
- 1 cup chopped bell peppers (red, yellow, or green)
- 1/2 cup diced red onion
- 1/2 cup sweet pickles or relish
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Prep your ingredients by dicing the onions and chopping all vegetables.
- Cook the elbow macaroni in a large pot of salted boiling water according to package instructions.
- Drain the macaroni and rinse under cold water until cooled.
- In a large mixing bowl, combine vegan mayonnaise, apple cider vinegar, and Dijon mustard. Whisk until smooth.
- Add cooled macaroni, celery, bell peppers, red onion, and sweet pickles. Mix gently until well coated.
- Season with salt and pepper to taste, cover, and refrigerate for at least one hour.
- Serve chilled, garnished with fresh parsley if desired.
Notes
Feel free to customize with additional vegetables or spices to suit your taste. This salad is best served cold and can be made up to 24 hours in advance.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg