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Vegan Macaroni Salad

A refreshing and creamy vegan macaroni salad packed with colorful veggies and a tangy dressing, perfect for summer picnics and potlucks.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Veggies
  • 8 oz Macaroni pasta The base of the salad.
  • 1 medium Red bell pepper, chopped Adds a sweet, crisp flavor.
  • 1 cup Green peas Provides a pop of color and sweetness.
  • 2 stalks Celery, chopped Brings crunch and freshness.
  • 1/2 medium Red onion, chopped Adds sharpness and flavor.
  • 1/2 cup Sweet pickles, chopped (optional) Offers a tangy contrast.
  • 1/4 cup Fresh parsley, chopped Enhances the fresh taste.
  • 1 medium Carrot, grated Adds sweetness and color.
Dressing
  • 1/2 cup Vegan mayo Creates the creamy dressing.
  • 2 tbsp Apple cider vinegar Adds tang and brightness.
  • 1 tbsp Maple syrup Provides a touch of natural sweetness.
  • 1 tbsp Dijon mustard Adds a bit of zing.
  • 1/2 tsp Garlic powder Enhances flavor with a hint of garlic.
  • 1/2 tsp Salt Brings out the flavors.
  • 1/4 tsp Pepper Adds a bit of spice.

Method
 

Preparation
  1. Cook the pasta according to package directions. Drain and let cool slightly while you chop the veggies.
  2. Make the dressing by whisking together the mayo, apple cider vinegar, maple syrup, dijon mustard, garlic powder, and salt and pepper.
  3. In a large bowl, mix together the pasta, red bell pepper, celery, red onion, sweet pickles, parsley, and carrot.
  4. Pour the dressing over the salad and mix to coat everything in the sauce.
  5. Serve and enjoy! This can be made ahead or enjoyed right away.

Notes

Chill the salad for at least 30 minutes before serving to allow the flavors to meld. This salad is ideal for meal prep and can be stored in the refrigerator for up to five days.