Vegan Macaroni Creamy Salad (Printable Version)
Hearty vegan macaroni salad packed with fresh vegetables and tossed in a creamy, tangy dressing.
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# Ingredients:
01 -
1 pound pasta
02 -
½ cup Vidalia onion, finely chopped
03 -
1 red bell pepper, finely diced
04 -
2 celery ribs, finely diced
05 -
½ cup dill pickles, finely chopped
→ Homemade Dressing
06 -
¾ cup vegan mayonnaise
07 -
3 tablespoons sugar
08 -
1 tablespoon Dijon mustard
09 -
2 teaspoons dry mustard
10 -
Salt, to taste
11 -
Pepper, to taste
# Steps:
01 -
Cook the pasta according to the package instructions. Once fully cooked, strain and rinse under cool water until the temperature has cooled significantly.
02 -
Mix together all ingredients for the homemade dressing until evenly combined.
03 -
Wash and prepare all vegetables as directed in the ingredient list.
04 -
In a large mixing bowl, combine the cooked pasta, prepared vegetables, and dressing. Toss until all ingredients are well coated.
05 -
Store the salad in the refrigerator in a covered container for at least 12 hours for the best flavor. It can be enjoyed immediately if preferred.
# Notes:
01 -
For best results, store the pasta salad in the refrigerator for at least 12 hours.
02 -
The macaroni salad can be stored in a covered container in the refrigerator for up to four days.
03 -
If making in advance, prepare extra dressing to mix in before serving.