Description
A classic, creamy, and dairy-free picnic staple that brings together tender pasta, crisp fresh vegetables, and a perfectly balanced tangy dressing. It is a crowd-pleasing, cruelty-free dish that is simple to prepare and perfect for any gathering.
Ingredients
Scale
- 1 pound (450g) elbow macaroni
- 1 cup celery, finely diced
- 1 cup red bell pepper, finely diced
- 1/2 cup red onion, finely minced
- 1/2 cup carrots, finely shredded
- 1/4 cup sweet pickle relish
- 1 1/2 cups vegan mayonnaise
- 3 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon maple syrup
- 2–3 tablespoons unsweetened plant-based milk
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon celery salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Instructions
- Cook: Bring a pot of salted water to a boil, cook macaroni until al dente, drain, and rinse immediately with cold water. Drain well.
- Prepare Vegetables: Finely dice the celery, red bell pepper, and red onion. Shred the carrot.
- Whisk Dressing: In a large bowl, whisk together the vegan mayonnaise, apple cider vinegar, Dijon mustard, maple syrup, plant-based milk, and spices until smooth.
- Combine: Add the cooled pasta and vegetables to the bowl with the dressing and gently fold until evenly coated.
- Chill: Cover and refrigerate for at least 1-2 hours, ideally 4 hours or overnight, to allow flavors to meld.
- Serve: Stir well before serving, adjusting seasoning or adding a splash of plant milk if needed. Garnish as desired.
Notes
Store in an airtight container in the refrigerator for up to 3-4 days. For the best flavor, make the salad in advance to let the ingredients meld. If the salad seems dry after chilling, add a tablespoon of vegan mayonnaise or plant-based milk to revive the texture.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 400 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 2 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg
Keywords: vegan, macaroni salad, picnic, dairy-free, pasta salad, plant-based, potluck, easy