Simple Vegan Macaroni Salad
This quick and easy vegan macaroni salad recipe comes together with fresh colorful veggies and a creamy egg free mayonnaise base.
Servings 8 servings
Calories 313kcal
Ingredients
- 8 ounces pasta
- 1 red bell pepper diced
- ¼ red onion diced
- 2 celery ribs diced
- 1 large carrot diced
- 1 cup peas
Egg Free Macaroni Salad Dressing
- 1 cup vegan mayonnaise
- 2 tablespoons pickle juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon dijon mustard
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook pasta al dente according to package directions. Once cooked, drain and rinse with cool water.
- In a small mixing bowl, whisk dressing ingredients together.
- Toss cooked pasta, vegetables, and dressing together in a large mixing bowl.
- Place covered in the refrigerator until ready to serve. Once chilled, serve and enjoy!
- Leftovers can be stored in the fridge for up to 5 days.
Video
Nutrition
Calories: 313kcal | Carbohydrates: 29g | Protein: 5g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 247mg | Potassium: 185mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2114IU | Vitamin C: 27mg | Calcium: 17mg | Iron: 1mg
