Vegan Macaroni Salad
This Vegan Macaroni Salad is a lighter, vegan-ized version of a classic BBQ staple. This is a total crowd pleaser.
Equipment
Ingredients
- 2 cups macaroni dry
- 1 cup vegan mayo
- 1 tablespoon apple cider vinegar
- 1-2 tablespoons pickle juice
- 1 tablespoon spicy mustard
- 1 tablespoon agave
- red pepper flakes to taste
- garlic salt to taste
- pepper to taste
- 1 bell pepper chopped
- 2 stalks celery chopped
- 1/2 red onion chopped
- 1/2 bunch parsley chopped
Instructions
- Bring a large pot of water to a boil. Cook macaroni according to package instructions. Drain and rinse with cold water.
- While the macaroni is cooking, prepare dressing. Combine the mayo, vinegar, pickle juice, spicy mustard, agave, red pepper flakes, garlic salt and pepper in a bowl. Stir to combine. Taste and adjust seasoning.
- Add the macaroni, dressing and chopped veggies to a large bowl. Toss to combine and place in the fridge for an hour to let the flavors marinate.
- Serve with more chopped parsley, pepper and/or red pepper flakes.
Video
Notes
- If you are someone who likes a heavily dressed macaroni salad, just double the dressing recipe. It's all about personal taste!
Nutrition
Calories: 297kcal | Carbohydrates: 26g | Protein: 4g | Fat: 19g