Cooked - Vegan Macaroni Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Vegan Macaroni Salad

6.0

8 oz Dried Macaroni

1 cup Vegan Mayo (225g)

2 Tbsp Dill or Sweet Relish

1 Tbsp Red Wine Vinegar ((or White Vinegar))

1 Tbsp Dijon Mustard

2 Tbsp Fresh Chopped Chives

4 Tbsp Fresh Chopped Dill

1 Tbsp Nutritional Yeast

½ tsp Garlic Powder

¼ tsp Onion Powder

½ cup Red Bell Pepper ((diced))

½ cup Celery ((diced))

Salt & Pepper to taste

Bring 2-3 quarts of water up to a boil Add 2-3 Tbsp of salt. Cook your pasta 2-3 minutes past package instructions for al dente. Check every minute to make sure you don't over cook and make them mushy. They should be soft but still have a bit of chew.
Once cooked, drain your pasta (reserve about 1 cup of the pasta water) then add it to a baking sheet. Squirt about 1- 2 Tbsp worth of olive or a neutral oil and then toss to coat, and spread evenly on the baking sheet to cool.
Combine the ingredients for the dressing. Whisk thoroughly and then adjust to taste.
In a bowl, combine the dressing and cooled macaroni, mix well to coat! Add some pasta water to thin out the dressing and make it creamier if needed. I only used about 2 Tbsp worth.
Adjust seasoning if needed and ENJOY!

Course🍚Side Dish

Diets🌱Vegan...

Category🥗Salad

Cuisine🇺🇸American

Occasions📆Everyday🧺PicnicsPotlucks

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 58 weeks ago

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