Easy Vegan Macaroni Salad
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.
Just like the main bbq dishes, the side items are just as important. If you’re vegan or vegetarian, some items can easily be turned into tasty dishes that will still satisfy your craving and your diet preferences – without having to compromise taste.
One of my favorite bbq sides since childhood has always been macaroni salad. Partly because pasta is one of my favorites of all time – no matter the ingredients!
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Luckily, this vegan macaroni salad is super easy to make, with only a handful of ingredients! In fact, it’s so good, even non-vegans will love it – they won’t even notice the difference!
WHAT INGREDIENTS ARE NEEDED FOR MACARONI SALAD?
The list of ingredients is fairly simple and you may have most of them already. Here’s a quick list of them:
Macaroni noodles
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
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
This is a great base for the best macaroni salad, however, you can add and/or omit whichever ingredients you’d like. That’s what’s so great about this versatile dish.
HOW TO MAKE MACARONI SALAD
With only a handful of ingredients, you can easily make this simple dish in less than twenty minutes.
Simply boil and drain the macaroni noodles. I also like to rinse them with cold water. This helps the noodles to stop cooking and also speeds up the cooling process for this dish as a whole.
Mix the vegan mayo, apple cider vinegar, and maple syrup together. This will be your base sauce for the dish.
Then, in a bowl, start with adding your pasta, then topping it with onions, peppers, other toppings, and seasonings. Once everything is in the bowl, pour your homemade dressing over the entire bowl and mix together until creamy.
Chill and serve. That’s it! Easy peasy.
HOW TO STORE VEGAN MACARONI PASTA SALAD
Store in an air-tight container in the refrigerator for up to 4-5 days. It’s even better the next day when all of the flavors have had time to marinate.
For that reason, the macaroni salad can be made ahead of time as well.
Easy Vegan Macaroni Salad
Yield: 12
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
This creamy vegan pasta salad, made with simple ingredients, is the perfect vegan bbq side dish for summer.
Ingredients
Macaroni Salad
Vegan Mayo Dressing
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.
