Description
A creamy, dairy-free twist on the classic picnic macaroni salad, featuring a tangy vegan dressing and crisp, colorful vegetables.
Ingredients
Scale
- 1 pound (450g) elbow macaroni
- 1 cup finely diced celery
- 1 medium finely diced red bell pepper
- ½ cup finely minced red onion
- ½ cup finely shredded carrots
- ¼ cup sweet pickle relish
- 1 ½ cups vegan mayonnaise
- 3 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon maple syrup
- 2–3 tablespoons unsweetened plant-based milk
- ½ teaspoon freshly ground black pepper
- 1 teaspoon salt
- ½ teaspoon paprika
- ¼ teaspoon celery salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Instructions
- Cook the Macaroni: Cook the elbow macaroni according to package directions until al dente.
- Rinse and Drain: Drain the macaroni thoroughly in a colander and rinse immediately with cold water; drain very well again.
- Prepare Vegetables: Finely dice the celery, red bell pepper, and red onion; shred the carrot.
- Mellow Onion: Optionally soak minced onion in cold water for 10-15 minutes, then drain thoroughly.
- Make Dressing: Whisk together vegan mayonnaise, apple cider vinegar, Dijon mustard, maple syrup, plant-based milk, black pepper, salt, paprika, celery salt, garlic powder, and onion powder until smooth.
- Combine: Gently fold the cooked macaroni, diced vegetables, and sweet pickle relish into the dressing until evenly coated.
- Chill: Refrigerate the salad for at least 1-2 hours, preferably 4 hours or overnight.
- Final Adjustments: Taste and adjust seasonings; add extra vegan mayo or plant milk if too dry.
- Garnish: Garnish with fresh parsley, dill, chives, or an extra dash of paprika.
Notes
For the best flavor and texture, prepare this salad a day in advance. Ensure pasta is fully cooled before adding the dressing to prevent it from melting the vegan mayo.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 400 kcal
- Sugar: 6.5 g
- Sodium: 750 mg
- Fat: 25 g
- Saturated Fat: 2 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg
Keywords: vegan macaroni salad, dairy-free, picnic classic, plant-based side dish, creamy pasta salad