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Vegan Macaroni Salad

A creamy and tangy twist on a classic, this Vegan Macaroni Salad is filled with fresh vegetables and perfect for any gathering.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Vegan
Calories: 320
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 1 pound macaroni pasta Cooked to perfection, these little pasta shapes provide the base of this salad.
  • 1 small red bell pepper, diced Adds a juicy crunch and a pop of color.
  • 1/2 cup green peas (frozen, thawed) Provides a refreshing burst of sweetness.
  • 2 stalks celery, diced Adds a satisfying crunch.
  • 1/3 cup red onion, diced Adds sharpness to balance the creamy dressing.
  • 1/4 cup sweet pickles, diced (optional) Lends a delightful sweetness in contrast to other flavors.
  • 3 tablespoons fresh parsley, finely chopped Brings aromatic freshness.
  • 2 large carrots, diced Offers a sweet, crunchy texture.
Dressing
  • 3/4 cup vegan mayo Key for binding the salad.
  • 2 tablespoons apple cider vinegar Brightens and adds depth.
  • 2 teaspoons maple syrup Adds a hint of sweetness.
  • 1 1/2 tablespoons dijon mustard Adds a subtle heat.
  • 1/4 teaspoon garlic powder Provides a warm, savory undertone.
  • Salt and pepper to taste Enhances the overall flavor.

Method
 

Preparation
  1. Cook the macaroni according to the package instructions, then drain and let cool slightly.
  2. In a separate bowl, whisk together the mayo, apple cider vinegar, maple syrup, dijon mustard, garlic powder, and season with salt and pepper.
Mixing
  1. In a large bowl, combine the cooked pasta with the diced red bell pepper, celery, red onion, optional pickles, fresh parsley, and carrots.
  2. Pour the dressing over the mixture and mix well to ensure everything is coated.
Serving
  1. Serve immediately or let chill in the fridge for 30 minutes to meld flavors.

Notes

For extra flavor, add a splash of lemon juice to the dressing. To add protein, consider chickpeas or diced avocado. Allowing the salad to sit enhances the flavor.