Description
A creamy, tangy, and refreshing vegan macaroni salad perfect for picnics and potlucks. This dairy-free recipe uses simple pantry staples and fresh vegetables for a delicious classic flavor.
Ingredients
Scale
- 8 oz Elbow Macaroni or Medium Shells (gluten-free option available)
- 1 cup Bell Peppers Chopped
- 1/2 cup Red Onion Chopped
- 1 cup Vegan Mayonnaise
- 2 tbsp Apple Cider Vinegar
- 1 tbsp Mustard
- 1 tsp Salt
- 1/2 tsp Pepper
Instructions
- Boil the pasta according to package instructions until al dente. Drain and cool under running water.
- While the pasta cools, chop the bell peppers and red onion into small, bite-sized pieces.
- In a large mixing bowl, whisk together vegan mayonnaise, apple cider vinegar, mustard, salt, and pepper to create the dressing.
- Add the cooled pasta and chopped vegetables to the dressing in the same bowl.
- Gently mix until all ingredients are well coated.
- Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.
- Optional: Garnish with fresh parsley or dill before serving.
Notes
- Cool the pasta completely before mixing to maintain vegetable crispness.
- Taste and adjust seasonings as needed.
- Prepare a day in advance for enhanced flavor.
- Customize with additions like pickles, chickpeas, or other fresh herbs.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salads
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 1 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg