The BEST Vegan Macaroni Salad
This is the best Vegan Pasta Salad around. It has all the classic flavor for your next BBQ.
Servings: 6
Calories: 194kcal
Ingredients
- 1 ½ cup dry macaroni noodles
- ¾ cup vegan mayo
- 1 TB dill pickle juice
- ½ cup celery chopped
- ¼ cup dill pickles chopped
- 2 TB yellow mustard
- ¼ teaspoon dried dill
- ¼ teaspoon parsley
- 2 TB onion chopped
- ¼ teaspoon ground pepper
- ½ teaspoon salt or to taste
Instructions
- Start by cooking your noodles in boiling salt water according to the package directions. Once done, strain and set aside.
- Take a medium bowl and mix all your ingredients, but the pasta. Once it's all mixed add your pasta and set in the fridge until ready to serve. This is best made 6-24 hours in advance.
Notes
Store- in an airtight container in the fridge for up to 4 days
Freeze- not recommended.
Expert Tips and Tricks
- Cook noodles for al dente time to avoid mushy or crunchy noodles.
- Mix warm but not hot pasta with dressing. It will look too saucy, but some sauce will absorb, but don't add excess noodles.
- Choose small noodles for proper coating.
- Allow flavors to marinate for six-plus hours.
- Cut vegetables small for bite-sized balance.
- This makes a small batch. Double the batch for a summer barbecue.
- You can use fresh herbs instead of dried The typical substitution is 1 teaspoon dried herbs= 1 TB fresh herbs, so keep that in mind when converting the recipe.
- Here's a list of vegetables or extras people like to add to their salad- green onion, black olives, red pepper, green pepper, sweet pickles, and vegan cheese.
Nutrition
Serving: 1serving | Calories: 194kcal | Carbohydrates: 16g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Sodium: 485mg | Fiber: 1g | Sugar: 3g