Vegan Macaroni Salad
A creamy, tangy, and colorful vegan macaroni salad that's perfect for picnics, potlucks, or family dinners, offering delicious flavors with simple whole ingredients.
Ingrédients
Pasta and Dressing Base
- 8 oz elbow macaroni Use whole grain or gluten-free if needed.
- 1 cup vegan mayonnaise Can substitute with avocado or nut-based dressings.
- 1 cup chopped celery
- 1 cup chopped bell pepper
- 1/2 cup red onion, finely chopped
- 1/2 cup sweet pickle relish
- 2 tablespoons apple cider vinegar
- 1 teaspoon garlic powder
- to taste Salt and pepper
Instructions
Preparation
- Gather all your ingredients and have them ready.
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions, typically around 8-10 minutes.
- Once the macaroni is al dente, drain it and rinse under cold water to stop the cooking process.
- In a large mixing bowl, combine the vegan mayonnaise, chopped celery, bell pepper, red onion, sweet pickle relish, apple cider vinegar, garlic powder, salt, and pepper. Stir until well mixed.
- Add the cooled macaroni to the dressing mix and stir gently to coat.
- Cover the salad and place it in the refrigerator for at least 30 minutes to chill.
- Taste the salad after chilling and adjust seasonings or add additional vegetables if desired.
- Serve the salad in a bowl, garnishing with fresh herbs or a sprinkle of paprika, if desired.
Notes
Best served cold and can be customized with additional veggies or seasonings. Store in an airtight container in the fridge for 3-5 days.