This vegan macaroni salad is oil-free and bursting with fresh flavors from crunchy vegetables and a tangy dressing. Perfect for picnics, potlucks, or as a side dish for any meal.
Ingredients: 8 oz macaroni pasta. 1 cup diced celery. 1 cup diced red bell pepper. 1 cup diced cucumber. 1/2 cup diced red onion. 1/4 cup chopped fresh parsley. 1/2 cup vegan mayonnaise. 2 tablespoons Dijon mustard. 2 tablespoons apple cider vinegar. 1 tablespoon maple syrup. Salt and pepper to taste.
Instructions: Cook macaroni pasta according to package instructions. Drain and let cool. In a large mixing bowl, combine cooked macaroni pasta, diced celery, diced red bell pepper, diced cucumber, diced red onion, and chopped fresh parsley. In a small bowl, whisk together vegan mayonnaise, Dijon mustard, apple cider vinegar, maple syrup, salt, and pepper until well combined. Pour the dressing over the macaroni salad and toss until everything is evenly coated. Refrigerate for at least 1 hour before serving to allow flavors to meld. Serve chilled and enjoy!
Prep Time: 15 minutes
Cook Time: 10 minutes
lauren birdsong