Vegan Macaroni Salad

Happy Summer Everyone! Have you tried my Easy Vegan Macaroni Salad yet?

BBQ season is here! Time for summer parties and finally connecting with family and friends. This week I will be sharing my top easy side dishes that are perfect for your next summer picnic or potluck.

This Vegan Macaroni Salad has bright crunchy vegetables, and such a creamy sauce and fresh herbs! You can also make it gluten free with your choice of pasta.

Best of all you can make this recipe in under 20 minutes! Tip* Be sure to chop all your veggies up nice and small.

Vegan Macaroni Salad

Rachelle Newbigging

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Salad

Servings 4

Ingredients

  

• 2 cups macaroni I love using @floatingleaffoods organic macaroni made with hemp oil 💚
• 1 medium orange bell pepper chopped
• 1/4 cup red onion diced
• 1/2 cup Persian cucumbers chopped
• 1/2 cup cherry tomatoes chopped
• 2-3 tbsp fresh dill chopped
• 1/2 cup vegan mayo
• 1 tbsp pickle juice
• 2 tbsp apple cider vinegar
• 2 tsp Dijon mustard
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp black pepper

Instructions

 

• Bring a large pot of water to boil with salt. Cook your macaroni to desired texture. I think al dente is best, around 7 mins.
• Remove from heat, drain and rinse with cold water.
• In a large bowl prepare all your veggies including peppers, red onion, tomatoes, cucumbers and dill.
• Prepare your sauce. Mix together vegan mayo, pickle juice, dijon mustard, garlic powder, s&p.
• Add cooled pasta to the veggies and mix in your dressing. Taste and add seasoning if desired. Viola! Store in the fridge for 1 week.