- VE
- VN
- HP
- LC
Easy Vegan Macaroni Salad
This Vegan Macaroni Salad is everything a classic should be! It’s creamy, tangy, and packed with crunchy veggies. It comes together in just 25 minutes and tastes even better the next day. The perfect side dish for any cookout, potluck, or summer spread!
Ingredients
Instructions
- Step 1
Start by cooking your pasta according to package directions. Drain and let cool slightly while you chop the veggies.
- Step 2
Make the dressing by whisking together the mayo, apple cider vinegar, maple syrup, dijon mustard, garlic powder, and salt and pepper.
- Step 3
In a large bowl, mix together the pasta, bell pepper, celery, red onion, pickles, parsley, and carrots. Pour the dressing over the salad and mix to coat everything in the sauce.
- Step 4
Serve and enjoy! This can be made ahead or enjoyed right away.
Notes
- Step 5
Storage – Store leftover macaroni salad in an airtight container in the refrigerator for up to 4 days. Give it a good stir before serving and add a little extra mayo if it seems dry.
Tips & Tricks
@food-with-feeling
I’m Brita! I’m the writer, photographer, videography, cookbook author, and chef around these parts. I’ve enjoyed testing and creating new recipes and sharing them with you! I have one simple goal: to help you cook more wholesome, simple and DELICIOUS meat free recipes whether you’re vegetarian, vegan, or a carnivore looking to incorporate more veggie forward recipes into your life!
Per serving
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