Macaroni Salad
A vegan take on the classic macaroni salad that's perfect for BBQ's and picnics.
Course Salad, Side Dish
Cuisine American
Keyword Meal Prep, Pasta Salad, Summer, Summer Pasta
Prep Time 10 minutes minutes
Cook Time 10 minutes minutes
Refrigerate 1 hour hour
Servings 6
Calories 440kcal
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
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.