Creamy Vegan Macaroni Salad
A veganized version of traditional macaroni salad. Whether you're feeding a crowd or 2 people this creamy salad is both light and satisfying and makes great leftovers. Tender cooked noodles, crunchy celery, bell pepper and onion are dressed up an easy vegan mayo-based dressing.
Ingredients
Macaroni Salad Components:
- 1 lbs (16 ounces) elbow macaroni
- 1 large carrot, grated *or 2-smaller/medium carrots
- ½ medium red onion, finely chopped
- 1 medium red bell pepper, finely chopped
- 2 ribs celery, finely chopped
- ⅛ cup fresh dill, finely chopped *or 1 tablespoon dried
- ¼ cup fresh parsley, finely chopped
Creamy vegan dressing components:
- 1 ¼ cup vegan mayonaise
- 1 tablespoon spicy brown mustard
- ¼ cup red wine vinegar
- 1.5 teaspoon garlic powder
- ¼ teaspoon salt
- black pepper to taste (Optional)
Instructions
- Cook macaroni noodles in salted water according to package directions, drain in colander and rinse noodles with cold water to cool them down and prevent them from sticking to one another.
- Mix vegan mayo, mustard, red wine vinegar, dill, parsley, garlic powder, and salt together in small mixing bowl.
- Add cooked pasta, dressing, carrot, onion, bell pepper, and celery to large bowl and mix together until everything is combined and dressing is coating all of the noodles and veggies.
- Chill in fridge for at least 30- 60 minutes prior to serving. Top with black pepper, additional salt to taste, and fresh parsley and dill for garnish.
Notes
Storage: Store in a covered, airtight container for up to 5 days in the refrigerator.
Make ahead: Macaroni salad is great made ahead and tastes even better the second day, once the flavors have had a chance to combine. Before serving, give the dish a thorough stir.