Vegan Macaroni Salad
This vegan macaroni salad will taste exactly how you remember it. It's made with elbow macaroni, celery, carrots, peas, and bell pepper, then mixed in a garlicky cream sauce to make it taste exactly like the original!
Ingredients
For The Vegan Macaroni Salad:
- 2-3 cups macaroni pasta elbow
- 2 small carrots diced
- 2 stalks celery chopped
- 1 small red bell pepper chopped
- 1 small red onion diced
- ⅓ cup peas thawed, frozen
- 4 tbsp fresh parsley diced
- 3-4 tbsp vegan mayonnaise
- 1-2 tbsp Dijon mustard
- 1-2 tbsp apple cider vinegar
- 2-3 cloves garlic minced
- kosher salt to taste
- black pepper freshly ground, to taste
- cayenne optional
Instructions
For The Vegan Macaroni Salad:
- Cooked the pasta according to the package instructions. Once cooked, strain it in a strainer and rinse it with cold water until it has cooled and transfer it to a large bowl.
- Minced and chopped all the ingredients. Set them aside.
- In a mixing bowl, mix the Dijon mustard, vegan mayonnaise, apple cider vinegar, cayenne, and garlic. Mix until everything is well combined.
- Toss the cooled pasta with the herbs and vegetables, then toss with the dressing till everything is well combined.
- Serve right away or place in the fridge till ready to serve.
Nutrition
Calories: 1220kcalCarbohydrates: 195gProtein: 34gFat: 32gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 509mgPotassium: 1374mgFiber: 17gSugar: 21gVitamin A: 20763IUVitamin C: 151mgCalcium: 164mgIron: 6mg
Tried this recipe?Let us know how it was!