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.
Ingredients
-
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
Instructions
-
Bring a large pot of water to a boil. Cook macaroni according to package instructions. Drain and rinse with cold water.
-
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.
-
Add cooked macaroni, dressing and chopped veggies to a large bowl. Toss to coat.
-
Chill in the fridge for about 1 hour to let flavors blend.
-
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