Description
A simple and tasty vegan macaroni salad.
Ingredients
Scale
- 2 cups elbow macaroni
- 1 cup vegan mayonnaise
- 1/2 cup diced celery
- 1/2 cup diced bell pepper
- 1/4 cup diced red onion
- 1 cup cherry tomatoes, halved
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Cook the macaroni according to package instructions. Drain and rinse with cold water.
- In a large bowl, combine the vegan mayonnaise, apple cider vinegar, and Dijon mustard.
- Add the cooked macaroni, celery, bell pepper, red onion, and cherry tomatoes to the bowl.
- Mix everything until well combined.
- Season with salt and pepper to taste.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Feel free to add other vegetables like cucumber or carrots.
- This salad can be stored in the refrigerator for up to 3 days.
- Adjust the seasonings based on your preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: vegan macaroni salad, pasta salad, vegan recipes