Macaroni Salad
Summer is basically here, so I’m sharing one of my all-time favorite picnic/potluck dishes: Macaroni Salad! This American classic can easily be made vegan by swapping out the mayo for vegan mayo. Plus, it comes together in under half an hour—just gotta let it sit in the fridge to enhance all the flavors. :)
Yield: 6
Vegan Macaroni Salad
Prep time: 15 MinTotal time: 15 Min
Ingredients
- 16 dry oz macaroni (can be gluten-free), cooked and cooled to room temperature
- 1 - 2 tbsp olive oil
- 1 red bell pepper, diced
- 2 - 3 large stalks celery, diced
- 1/2 large red onion, diced
- 1 cup vegan mayo
- 3 tbsp agave or vegan sweetener of choice
- 1/2 tbsp lemon juice
- 1 tbsp brown mustard
- 2 tsp dill
- 1 tsp garlic powder
- salt and pepper, to taste
Instructions
- Drizzle olive oil over cooked pasta and toss to prevent sticking.
- Whisk together vegan mayo, sweetener, lemon juice, and mustard. Add dill, garlic powder, and salt and pepper to taste. Fold this dressing into the noodles until evenly incorporated.
- Add red bell pepper, celery, and onion, and combine.
- Refrigerate the macaroni salad for at least three hours but preferably overnight before serving.
