A summer pasta salad that's perfect for BBQ's and picnics.
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.
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Macaroni Salad
A vegan take on the classic macaroni salad that's perfect for BBQ's and picnics.
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 for at least an hour to allow the flavors to develop.
