Vegan Macaroni Salad
This vegan macaroni salad is made using fresh vegetables, hearty pasta, and is tossed in a creamy homemade dressing.
Servings: 8
Calories: 336kcal
Cost: $10
Ingredients
- 1 pound pasta
- ½ cup Vidalia onion finely chopped
- 1 red bell pepper finely diced
- 2 celery ribs finely diced
- ½ cup bread and butter pickles finely chopped
Homemade Dressing
- ¾ cup vegan mayo
- 3 tablespoon sugar
- 1 tablespoon dijon mustard
- 2 teaspoon dry mustard
- salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Once fully cooked strain and run under cool water until the temperature has cooled significantly.
- Mix together all ingredients for the homemade dressing.
- Wash and prep all ingredients according to the ingredient list.
- Combine all ingredients in a large mixing bowl and toss in the dressing until well coated.
- Store in the refrigerator in a covered container for at least 12 hours for best flavor results. You can enjoy the pasta salad right away.
Notes
For best results store the pasta salad in the refrigerator for at least 12 hours.
You can store this macaroni salad in the refrigerator in a covered container for up to four days.
If you plan to make this in advance, make a second jar of the salad dressing to mix in if needed at the time of serving.
Nutrition
Calories: 336kcal | Carbohydrates: 55g | Protein: 8.8g | Fat: 9.9g | Cholesterol: 0mg | Sodium: 908mg | Potassium: 333mg | Fiber: 5.3g | Sugar: 40.8g | Calcium: 159mg | Iron: 4mg