Creamy vegan macaroni salad made with tender pasta and fresh veggies. An easy dairy-free side dish perfect for picnics and meals.
🧾 Ingredients
- 2 cups elbow macaroni (cooked and cooled)
- ½ cup vegan mayonnaise
- 1 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp sugar or maple syrup
- ½ cup celery, diced
- ½ cup red bell pepper, diced
- ¼ cup red onion, finely chopped
- ¼ cup shredded carrots
- 2 tbsp fresh parsley, chopped
👩🍳 Instructions
1️⃣ First, cook the macaroni according to package instructions until al dente. Drain and rinse with cold water.
2️⃣ Next, add the cooled pasta to a large mixing bowl.
3️⃣ Meanwhile, whisk vegan mayo, vinegar, lemon juice, mustard, salt, pepper, and sugar in a small bowl.
4️⃣ Then, pour the dressing over the pasta and stir gently to coat.
5️⃣ After that, add celery, bell pepper, onion, carrots, and parsley.
6️⃣ Finally, mix well, cover, and chill for at least 30 minutes before serving.
💡 Tips & Variations
- For extra crunch, add diced pickles or peas.
- Alternatively, use gluten-free pasta if needed.
- For protein, add chickpeas or white beans.
- Additionally, stir in smoked paprika for depth.
- Lastly, adjust dressing after chilling for best flavor.
🌟 Benefits of Vegan Macaroni Salad
First, it’s completely dairy-free and egg-free.
Moreover, it provides fiber from vegetables.
Additionally, it’s lower in saturated fat.
Furthermore, it’s ideal for meal prep.
In addition, it’s picnic and potluck friendly.
Lastly, it’s creamy, comforting, and satisfying.
📊 Nutrition Facts (Per Serving – Approximate)
- Calories: 290
- Protein: 6g
- Carbohydrates: 32g
- Fiber: 3g
- Fat: 15g
- Saturated Fat: 2g
- Sodium: 420mg
- Sugar: 4g
🧒 Kid-Friendly Version
To begin, skip onions if preferred.
Then, use smaller pasta shapes.
Additionally, add sweet corn or peas.
Finally, serve chilled with fruit on the side.
