Creamy Vegan Macaroni Salad
The best, 10-ingredient vegan macaroni salad! The perfect creamy pasta salad side dish for summer parties, potlucks, and BBQs.
Servings: 8 servings
Calories: 244kcal
Equipment
- Colander
- Dutch oven
Ingredients
- 8 ounces elbow macaroni pasta
- 1 celery
- 1 red bell pepper seeded and minced
- 1 carrots minced or shredded
Macaroni Salad Dressing
- ¾ cup vegan mayonnaise
- 2 tablespoons apple cider vinegar
- 1 teaspoon sugar
- 1 teaspoon dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- Boil elbow macaroni in salted water until al dente, following the instructions on the package. Drain and let the noodles cool for 5–10 minutes.
- Macaroni Salad Dressing: While the macaroni is cooking, make the dressing by combining vegan mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt, black pepper, and garlic powder. Mix well.
- Add the chopped celery, bell pepper, onion, and carrots to the cooled macaroni. Toss to mix. Pour the dressing over the salad and stir until everything is well coated.
- Cover the bowl and refrigerate for at least one hour before serving.
Notes
- This recipe uses 8 ounces of macaroni pasta, which yields about 8 servings. However, if you need more, double up the recipe.
- Use salted water when boiling your pasta. You also want the pasta cooked al dente. Don’t overcook, or it’ll be mushy!
- Nutritional information is a rough estimate.
Nutrition
Serving: 1-serving | Calories: 244kcal | Carbohydrates: 25g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 225mg | Potassium: 76mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1763IU | Vitamin C: 20mg | Calcium: 7mg | Iron: 1mg