Now that it’s officially summer, it’s time to dust off the grill and start hosting those epic, family barbecues that everyone talks about for years to come.
Vegan mayonnaise – I used this one
Apple cider vinegar
Maple Syrup – this one is my personal favorite
Red bell pepper
Red onion
Fresh or frozen peas
Carrots
Celery
Parsley – although some people prefer fresh dill
Relish
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Easy Vegan Macaroni Salad
Ingredients
- 1 lb. elbow pasta
- 1/2 red onion
- 1/2 red bell pepper
- 2 medium carrots, peeled and diced
- 2 stalks celery
- 1 cup frozen peas, thawed (can use fresh peas)
- 1/4 cup parsley chopped
- 1 cup vegan mayo
- 1/4 cup apple cider vinegar
- 1 tbsp dijon mustard
- 1 tbsp maple syrup
- 1 tsp pepper
- 1 tsp salt, add more to taste
- 2 tsp Salad Supreme Seasoning (completely optional)
Instructions
- Boil macaroni noodles according to directions on the package. Once al dente, rinse with cool water. Drain and set aside.
- In a small bowl, or measuring cup, whisk together the mayo dressing ingredients and set aside.
- In a large mixing bowl, pour your drained noodles. Add the pepper, onion, bell pepper, carrots, celery, parsley, and peas. Pour the salad dressing over the top and mix together well.
- Keep chilled until ready to serve.
Notes:
Salad Supreme Seasoning is optional and may, or may not be vegan. Please check the label before using it!
You can also add, or omi, chopped pickles or relish.
Store in the refrigerator in an air-tight container for up to 5 days.
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