No cookout is complete without macaroni salad. It’s a classic comfort food dish perfect for warm summer months and lazy afternoons in the backyard.
This recipe features fresh bell peppers, crunchy celery, red onion and carrots, tossed in a vegan mustard-mayo-vinegar sauce. Spread it in a sandwich, eat it on a bagel, roll it in a tortilla or make a bowl by itself.
How To Make Macaroni Salad
Classic macaroni salad is made with elbows pasta but feel free to use another type. Start by filling a large pot with water and setting it to high heat. Add a few pinches of salt to the water and allow it to come to a boil. When the water reaches a rolling boil, add the pasta to the pot and stir. Cook accordingly to the instructions on the packaging. When the pasta is done, strain and rinse under cold water for 30 seconds. Set aside.
Next, for the fresh components, chop the green bell pepper, celery stalks, carrots, garlic, red onion and fresh parsley with a fine dice. Keep the ingredients looking uniform by cutting them the same size. When the fresh ingredients are chopped, put them in a large mixing bowl along with the cooked pasta.
For the delicious sauce, mix in the vegan mayonnaise, red wine vinegar, brown mustard, onion salt, salt and pepper to the bowl. Mix to combine everything together and place in the fridge for a few hours before serving. To add an extra level of flavor, garnish with fresh dill.
Placing the macaroni salad in the fridge will allow the flavors to absorb and give the vegetables time to soften.
This macaroni salad will be a hit at your next cookout, backyard BBQ or family gathering. Or, if you’re feeling a little selfish, keep it all to yourself. Either way, serve with my Crispy Fried Chicken for a delicious meal. If you like this recipe, subscribe to receive recipes in your inbox, leave a rating below and don’t forget to tag @PlantBased_Provisions on Instagram!
Looking for more easy lunch ideas? Try making the delicious recipes below:
Vegan Macaroni Salad
Classic macaroni salad is a go-to dish for barbecues, grilling cookouts and lazy summer days. Make this delicious all American recipe.
- Placing the macaroni salad in the fridge will allow the flavors to absorb and give the vegetables time to soften.
Ingredients
- 16 oz. Uncooked Elbow Pasta
- 1 Green Bell Pepper
- 3 Carrots
- 3/4 Red Onion
- 3 Garlic Cloves
- 2 Tablespoons Chopped Fresh Parsley
- 1/2 Cup Vegan Mayonnaise (I Recommend Follow Your Heart Vegenaise)
- 2 Tablespoons Red Wine Vinegar
- 2 Tablespoons Brown Mustard
- 2 Heaping Teaspoons Trader Joe’s Onion Salt
- 1/2 Teaspoon Sea Salt
- 1/2 Teaspoon Black Pepper
- Fresh Dill To Garnish
Directions
- Start by filling a large pot with water and setting it to high heat. Add a few pinches of salt to the water and allow it to come to a boil. When the water reaches a rolling boil, add the pasta to the pot and stir. Cook accordingly to the instructions on the packaging.
- When the pasta is done, strain and rinse under cold water for 30 seconds. Set aside.
- Next, for the fresh components, chop the green bell pepper, celery stalks, carrots, garlic, red onion and fresh parsley with a fine dice. Keep the ingredients looking uniform by cutting them the same size.
- When the fresh ingredients are chopped, put them in a large mixing bowl along with the cooked pasta.
- To make the sauce, mix in the vegan mayonnaise, red wine vinegar, brown mustard, onion salt, salt and pepper to the bowl.
- Mix to combine everything together and place in the fridge for a few hours before serving. To add an extra level of flavor, garnish with fresh dill.
Nutrition
Per Serving (1/8 Batch): 240 calories; 5.5 g fat; 42 g carbohydrates; 7 g protein; 1 mg sugar; 143 mg sodium.Did You Make This Recipe?
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