Creamy Vegan Macaroni Salad
Super creamy and packed with zippy flavor, this vegan macaroni salad is a must-have at your next cookout! Bonus: this stuff is super easy to make, and it whips up in minutes.
Servings: 8
Calories: 232kcal
Ingredients
- 10 ounces dried elbow macaroni
- ¾ cup vegan mayonnaise
- 2 tablespoons white wine vinegar
- 1 ½ teaspoons organic granulated sugar
- 2 tablespoons finely chopped fresh dill
- 1 cup diced celery (about 3 stalks)
- ½ cup diced red bell pepper (about 1 small pepper)
- ½ cup diced red onion
- ¼ cup dill pickle relish
- 3 tablespoons fresh chives
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil.
- Add the macaroni and cook it according to the package directions.
- While the pasta cooks, mix the mayonnaise, vinegar, sugar, and dill in a large bowl.
- When the pasta is finished cooking, drain it into a colander, then rinse it with cold water and allow it to drain again.
- Add the macaroni to the bowl with the mayonnaise mixture, then add the celery, bell pepper, red onion, relish, and chives.
- Stir everything together until well mixed and the pasta is coated with the dressing.
- Taste-test and season with salt and pepper to taste. Adjust any other seasonings to your liking.
- Cover and chill until ready to serve.
Nutrition
Calories: 232kcal | Carbohydrates: 25.6g | Protein: 4.1g | Fat: 12.6g | Saturated Fat: 1.3g | Sodium: 157mg | Potassium: 136mg | Fiber: 1.4g | Sugar: 3.9g | Calcium: 2mg | Iron: 8mg