Vegan Macaroni Salad
This Vegan Macaroni Salad is creamy, tangy, and packed with crunchy veggies. It comes together in just 20 minutes and is perfect for BBQs, potlucks, picnics, and summer meals.
Servings: 6
Calories: 404kcal
Ingredients
- 8 ounces dry elbow macaroni
- 2 ribs celery finely chopped
- 1 large carrot peeled and finely chopped
- ½ large red bell pepper finely chopped
- ¼ red onion finely chopped
- 2 tablespoon pickles I used dill pickles, finely chopped
For the dressing:
- 1 cup vegan mayo
- 2 tablespoons apple cider vinegar
- 1 tablespoon pickle juice optional
- 1 tablespoon granulated sugar
- 2 teaspoons yellow mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook the macaroni according to the package directions. Drain and rinse under cold water to cool completely.
- In a small bowl, whisk together the vegan mayo, apple cider vinegar, pickle juice, sugar, mustard, salt, and black pepper until smooth and creamy.
- Add the cooked macaroni, celery, carrot, red bell pepper, red onion, and pickles to a large mixing bowl. Pour the dressing over the top and stir until everything is evenly coated.
- Cover the bowl and refrigerate for at least 30 minutes before serving so the flavors can meld together. Stir again before serving if needed.
Notes
- Store the macaroni salad in an airtight container in the refrigerator for up to 4 days.
- I don’t recommend freezing it because the texture of the pasta and dressing changes once thawed.
- If the salad dries out slightly after chilling, stir in a little extra vegan mayo or a splash of pickle juice before serving.
Nutrition
Serving: 1serving | Calories: 404kcal | Carbohydrates: 36g | Protein: 5g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 427mg | Potassium: 206mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2503IU | Vitamin C: 19mg | Calcium: 24mg | Iron: 1mg
