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.
- 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
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Bring a large pot of salted water to a boil.
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Add the macaroni and cook it according to the package directions.
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While the pasta cooks, mix the mayonnaise, vinegar, sugar, and dill in a large bowl.
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When the pasta is finished cooking, drain it into a colander, then rinse it with cold water and allow it to drain again.
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Add the macaroni to the bowl with the mayonnaise mixture, then add the celery, bell pepper, red onion, relish, and chives.
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Stir everything together until well mixed and the pasta is coated with the dressing.
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Taste-test and season with salt and pepper to taste. Adjust any other seasonings to your liking.
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Cover and chill until ready to serve.