Description
This Vegan Macaroni Salad is perfect for picnics, barbecues, or a quick lunch. It's creamy, flavourful, and loaded with fresh veggies. Plus, it's super simple to make.
Ingredients
Units
Scale
- 225 g macaroni pasta
- 1 medium sized red bell pepper
- 1 cup frozen peas and carrots
- a few pickles
- 1 small red onion
For the salad dressing you will need:
- 1 cup vegan mayonnaise
- 1/2 cup dairy-free yoghurt
- 2 tbsp lemon juice
- 2 tbsp pickle juice
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp mustard
- salt and pepper
- 2 tbsp fresh parsley
- 1 tbsp maple syrup
Instructions
- Cook the Pasta: Firstly, cook the macaroni according to the package instructions.
- Prepare the Dressing: In a large bowl, mix the salad dressing ingredients, salt, and pepper until well combined. In the meantime, cook the frozen vegetables for a few minutes.
- Combine Ingredients: Then, add the cooked macaroni, bell pepper, red onion, radishes, carrots, peas and pickles to the bowl. Toss everything until the pasta and veggies are well coated with the dressing.
- Chill and Serve: Refrigerate the salad for at least 30 minutes before serving. This allows the flavours to meld together beautifully.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side dish, Salad
- Cuisine: American