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!

Author: Food with Feeling

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 8 Servings

Calories: 83 kcal per serving

Ingredients

1 lb - macaroni pasta
1 - red bell pepper
½ cup - green peas
2 stalks - celery
⅓ cup - red onion
¼ cup - sweet pickles
3 tablespoons - fresh parsley
2 - carrot
¾ cup - vegan mayo
2 tablespoons - apple cider vinegar
2 teaspoons - maple syrup
1 ½ tablespoons - dijon mustard
¼ tsp - garlic powder
Salt and pepper

Instructions

Start by cooking your pasta according to package directions. Drain and let cool slightly while you chop the veggies.
Make the dressing by whisking together the mayo, apple cider vinegar, maple syrup, dijon mustard, garlic powder, and salt and pepper.
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.
Serve and enjoy! This can be made ahead or enjoyed right away.
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.

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