Recipe: Appetizing Vegan Macaroni Salad

Vegan Macaroni Salad. Cook macaroni according to package directions; drain and rinse with cold water. For dressing, in a small bowl, combine the mayonnaise, pickle relish, sugar substitute, mustard, salt and pepper. Macaroni salad is an essential summer recipe, it's perfect for potlucks, picnics, barbeques, and pretty much any summer get together you could imagine.

Use gluten-free noodles to keep gluten-free. A classic summer staple that usually calls for A LOT of mayo is macaroni salad. And while the flavor of macaroni salad is tasty, I don't think you need ALL that mayo (vegan or otherwise). You can cook Vegan Macaroni Salad using 11 ingredients and 5 steps. Here is how you cook that.

Ingredients of Vegan Macaroni Salad

1. Prepare 2 cup of macaroni.
2. You need 1/2 cup (2 stalks) of celery.
3. It's 1/2 cup of (1/2 pepper) red pepper.
4. Prepare 2 tbsp of red onion.
5. Prepare 1 cup of just mayo.
6. You need 2 tbsp of (3) pickles.
7. Prepare 1/2 tbsp of Dijon mustard.
8. You need 2 tbsp of white vinegar.
9. You need 1/2 tsp of sugar.
10. Prepare 1 tsp of salt.
11. You need 1/2 tsp of black pepper.

You can still achieve a really great flavor and get all of your macaroni coated without going overboard with the vegan mayo. This vegan macaroni salad is a perfect remake of the classic deli style variety. One of my favorites is this Classic Vegan Macaroni Salad. In the old days, we would add a few non-vegan things, but you can get creative here by adding hearts of palm or even avocado on top!

Vegan Macaroni Salad step by step

1. In a small mixing bowl, combine the Just Mayo, pickles, mustard, white vinegar, sugar, salt, and pepper. Cover and chill for at least a few minutes to allow the flavors to incorporate.
2. Cook and drain macaroni noodles.
3. While the noodles cook, chop the celery, bell pepper, and red onion.
4. Combine the celery, bell pepper, and red onion with the cooled macaroni noodles. Pour the chilled dressing over the pasta and stir everything together gently with a large spoon or spatula to evenly coat with dressing. Taste for additional salt and pepper..
5. Let the salad chill in the refrigerator for at least one hour before serving. If the salad has been sitting in the fridge for a day or two, add a little extra Just Mayo and white vinegar to refresh.

For veggies, I use a colorful blend of red, green and yellow peppers, red onion, celery and of course, carrots. Simple and delicious vegan macaroni salad with the most divine creamy dressing. Ideal for picnics, potlucks and barbecues! Usually when I see macaroni salad at a party or at the store, it seems kind of light on the vegetables and heavy on the dressing, but this vegan macaroni salad is loaded with lots of fresh vegetables. All those extra peas and peppers add a lot of color to this vegan macaroni salad, making it a pretty addition to the table.

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