Vegan Macaroni Salad
This Vegan Macaroni Salad is a lighter, vegan-ized version of a classic BBQ staple. This is a total crowd pleaser.
Ingredients
- 2 cups macaroni dry
- 1 cup vegan mayo
- 1 tbsp apple cider vinegar
- 1-2 tbsp pickle juice
- 1 tbsp spicy mustard
- 1 tbsp 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
- fresh parsley, red pepper flakes, pepper optional toppings
Instructions
- Bring a large pot of water to a boil. Cook macaroni according to package instructions. Drain and rinse with cold water.
- While macaroni is cooking, prepare dressing. Combine 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 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 chopped parsley, pepper and/or red pepper flakes.
Notes
*NOTE: If you are someone who likes a heavily dressed macaroni salad, just double the dressing recipe. It's all about personal taste!
Calories: 297kcal, Carbohydrates: 26g, Protein: 4g, Fat: 19g, Saturated Fat: 2g, Sodium: 220mg, Potassium: 130mg, Fiber: 1g, Sugar: 4g, Iron: 1mg
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