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.
Pairing Suggestions
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Servings: 6
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.
Tried this recipe?Let us know how it was!
