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Maya

Vegan Macaroni Salad

A colorful and creamy side dish made with macaroni, fresh vegetables, and a flavorful dressing, perfect for summer picnics and potlucks.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Vegan
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz macaroni pasta
  • 1 cup red bell pepper, diced
  • 1 cup green peas
  • 1 cup celery, diced
  • 1 small red onion, diced
  • 1/2 cup sweet pickles, diced (optional)
  • 1/4 cup fresh parsley, chopped
  • 1 medium carrot, grated
  • 1/2 cup vegan mayo
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tbsp Dijon mustard
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Equipment

  • large mixing bowl
  • bowl for dressing
  • whisk

Method
 

  1. Cook the pasta according to package directions. Drain and let cool slightly.
  2. Chop the veggies while the pasta cools.
  3. In a bowl, whisk together the mayo, apple cider vinegar, maple syrup, Dijon mustard, garlic powder, salt, and pepper.
  4. In a large mixing bowl, combine the cooled pasta, bell pepper, celery, red onion, pickles, parsley, and carrots.
  5. Pour the dressing over the salad and mix well to coat everything.
  6. Serve chilled or at room temperature. Enjoy!

Notes

Allow the salad to chill for at least an hour before serving for improved flavor. Feel free to swap in your favorite veggies or beans for added protein.