Deli-Style Macaroni Salad
A classic creamy pasta salad with vegan mayonnaise. Add a can of kidney beans or chickpeas for a protein boost.
INGREDIENTS | SERVES 6
- 3 cups cooked macaroni
- 1 carrot, diced small
- ½ cup green peas
- ½ cup corn
- 1 rib celery, diced
- ½ cup Vegan Mayonnaise
- 1½ tablespoons prepared mustard
- 2 tablespoons white or apple cider vinegar
- 2 teaspoons sugar
- 2 tablespoons pickle relish
- 1 tablespoon chopped fresh dill (optional)
- Salt and pepper to taste
Combine the macaroni, carrot, peas, corn, and celery in a large bowl.
In a separate small bowl, whisk together the mayonnaise, mustard, vinegar, sugar, and relish. Combine with macaroni.
Stir in the fresh dill and season with salt and pepper, to taste.
Chill for at least 2 hours before serving, to allow flavors to combine and to soften veggies.
Calories: 220 | Fat: 8g | Sodium: 183mg | Fiber: 3g | Protein: 7g
Pasta Salad Secrets
One secret to making flavorful vegan pasta salads is to use heavily salted water when boiling the pasta. So go ahead, dump in a full tablespoon (or even two!) of salt to the cooking water.