A perfect Summer pasta salad That's Easily Made Vegan
Veggies to Include
- carrots
- peas
- peppers
- onion
Dressing Ingredients
- vegan mayonnaise
- dijon mustard
- apple cider vinegar
- agave, maple syrup, or sugar
- salt + pepper
Making Macaroni Salad
- Cook macaroni until it's al dente. Avoid overcooking the pasta.
- Mix dressing ingredients together and chop the veggies to your liking. Note: if you don't enjoy too much crunch finely chop your veggies.
- Combine the macaroni pasta and dressing together. Add the veggies and mix
- Cover and refrigerate for at least 1 hour. The longer it sits the more time you give all the flavors to come together.
Note: We prefer to enjoy macaroni salad with less mayonnaise. Feel free to adjust to your liking.
Servings: 6
Calories: 440kcal
Equipment
- 1 Large Bowl
Ingredients
Dressing Ingredients
- ½ cup vegan mayonnaise
- 1 tbsp dijon mustard
- 1 tbsp apple cider vinegar
- ½ tbsp maple syrup
- salt + pepper to taste
Pasta + Veggies
- 1 lbs macaroni pasta
- 1 carrot thinly diced or grated
- 1 bell pepper
- 1 cup frozen peas thawed
- ½ large red onion thinly diced
Instructions
- Boil pasta until al dente and drain.
- Mix the dressing ingredients with a whisk, fork, or spoon. Taste and make any adjustments you would like.
- Combine the pasta, dressing and veggies. Cover and let it chill in the refrigerator.
Nutrition
Calories: 440kcal | Carbohydrates: 66g | Protein: 12g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 148mg | Potassium: 325mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2506IU | Vitamin C: 36mg | Calcium: 32mg | Iron: 2mg
Tried this recipe?Let us know how it was!
