Vegan Macaroni Salad
This Easy Vegan Macaroni Salad recipe is loaded with crisp veggies and tossed in a creamy, tangy dressing. It's ready in 25 minutes and perfect for making ahead!
Servings: 8 servings
Ingredients
- 1 pound macaroni pasta
- 1 small red bell pepper diced
- ½ cup green peas I use frozen, thawed
- 2 stalks celery diced
- ⅓ cup red onion diced
- ¼ cup sweet pickles diced (optional- they’re not my personal favorite honestly)
- 3 tablespoon fresh parsley finely chopped
- 2 large carrot diced
- ¾ cup of mayo use vegan if needed
- 2 tablespoons apple cider vinegar
- 2 teaspoons maple syrup
- 1 ½ tablespoons dijon mustard
- ¼ teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Start by cooking your pasta according to package directions. Drain and let cool slightly while you chop the veggies.
- Make the dressing by whisking together the mayo, apple cider vinegar, maple syrup, dijon mustard, garlic powder, and salt and pepper.
- In a large bowl, mix together the pasta, bell pepper, celery, red onion, pickles, parsley, and carrots. Pour the dressing over the salad and mix to coat everything in the sauce.
- Serve and enjoy! This can be made ahead or enjoyed right away.
Video
Notes
Storage - Store leftover macaroni salad in an airtight container in the refrigerator for up to 4 days. Give it a good stir before serving and add a little extra mayo if it seems dry.
Nutrition
Calories: 379kcal | Carbohydrates: 51g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 199mg | Potassium: 287mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3576IU | Vitamin C: 19mg | Calcium: 35mg | Iron: 1mg
