Recipe by This Savory Vegan

A creamy, colorful classic that tastes like sunshine in a bowl

This bright and cheerful macaroni salad is the perfect mix of creamy dressing, crunchy veggies and tender pasta. The tangy pickle juice, splash of vinegar and touch of agave give the dressing that irresistible sweet and savory balance that keeps you coming back for another bite. It is refreshing, comforting and made for big scoops and second helpings.

Whether you are hosting a picnic, packing lunches or craving something cool and satisfying, this plant powered macaroni salad brings happy, summery flavor to every meal. It is simple to make, easy to customize and even better after it chills.

Why You’ll Love This Recipe

• Creamy dressing with a tangy kick from pickle juice and mustard.
• Colorful crunch from bell pepper, celery and red onion.
• Perfect for warm weather and make ahead meals.
• A nostalgic favorite made fully plant based.

Macaroni Salad

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• Author: This Savory Vegan
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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Description

Creamy Pasta Sunshine

This classic macaroni salad is tossed in a tangy, slightly sweet dressing with plenty of crunchy veggies for the perfect chilled side dish. It is refreshing, colorful and always a hit at picnics, potlucks and family dinners.

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Ingredients

Scale 1x2x3x

• 2 cups dry macaroni

• 1 cup vegan mayo

• 1 tablespoon apple cider vinegar

• 1 to 2 tablespoons pickle juice

• 1 tablespoon spicy mustard

• 1 tablespoon agave

• Red pepper flakes to taste

• Garlic salt to taste

• Pepper to taste

• 1 chopped bell pepper

• 2 chopped celery stalks

• 1/2 chopped red onion

• Fresh parsley, red pepper flakes and pepper for topping

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Instructions

1. Bring a large pot of water to a boil. Cook macaroni according to package instructions. Drain and rinse with cold water.

2. While the pasta cooks, prepare the dressing. Combine mayo, vinegar, pickle juice, mustard, agave, red pepper flakes, garlic salt and pepper. Taste and adjust as needed.

3. Add cooked macaroni, dressing and chopped veggies to a large bowl. Toss to coat.

4. Chill in the fridge for about 1 hour to let flavors blend.

5. Serve with optional parsley, pepper or red pepper flakes.

Notes

Serve chilled with veggie burgers, grilled corn, fresh fruit or roasted veggies.

If you are someone who likes a heavily dressed macaroni salad, just double the dressing recipe. It’s all about personal taste!

It also makes a great addition to lunchboxes and potluck spreads.

Nutrition info is approximate.

• Prep Time: 20 minutes
• Resting time: 1 hour
• Cook Time: 10 minutes
• Category: Salads and Sides
• Method: Boil and Mix
• Cuisine: Classic, Vegan

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 340kcal
• Sugar: 6g
• Sodium: 430mg
• Fat: 24g
• Saturated Fat: 3g
• Unsaturated Fat: 21g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 0mg