Easy Vegan Macaroni Salad
Delicious, easy vegan macaroni salad the whole family will love!
Ingredients
- 1 (16 oz) package macaroni pasta
- 3/4 cup diced sweet gherkins can sub for favorite pickle
- 1 cup diced red pepper can sub for any color
- 1 cup diced celery
- 1/2 cup diced red onions can sub for white or sweet
For the dressing:
- 1 heaping cup vegenaise
- 1 1/2 tbsp white vinegar
- 1 tbsp lemon juice
- 1 tbsp dijon mustard can sub yellow mustard
- 1 tbsp white sugar
- 1 tsp celery salt can sub regular salt
- 1 tsp ground black pepper
- fresh parsley chopped (optional, for topping)
Instructions
- Start by cooking the noodles according to the package instructions (ours took ~8 minutes to cook). Be careful not to overcook as you don't want the noodles to be too soft for this recipe. Once done, strain and rinse with cold water. Set aside.*
- Next, dice the vegetables and place them in a large bowl.
- In a separate, smaller bowl, combine all the ingredients for the dressing (except for the parsley, we will use this later for topping)**. Add the dressing to the large bowl with the vegetables and mix well to combine.
- Add the noodles to the vegetable/dressing and mix well to combine.
- Top the macaroni salad with chopped parsley, if using, and serve. We prefer to serve this chilled (for at least an hour in the refrigerator), but you can serve at room temperature if you prefer!
Notes
*If you plan to let the noodles sit for a bit before combining with the dressing, we'd recommend tossing the noodles in a bit of olive oil to prevent them from sticking together.
** This creamy vegenaise dressing is lighter than your typical non-vegan macaroni salad (based on our personal preference). So, if you like your macaroni salad a bit heavier in the dressing department, we'd recommend multiplying the dressing recipe by 1.5 in order to yield a more dressing-heavy result.