Vegan Macaroni Salad
My friend Nick threw a barbecue for Labor Day Weekend 2017, and he wanted to make sure there were vegan options for me (and the two other vegetarians). He bought Tofurky sausages, veggie burgers, and he made a vegan macaroni salad! The macaroni salad was inspired by this recipe from The Minimalist Baker, but we made some changes based on what he had available in a non-vegan kitchen as well as adding veggies from his mom's fresh vegetable garden (fresh and juicy tomatoes). Here's our adapted Macaroni Salad Recipe, and this salad is sure to impress your non-vegan friends because of how refreshing, light, and creamy it is.
Time: Cooking time is under 30 minutes, Needs 2 Hours to cool
- 2 cups whole grain and regular rotelle pasta
- 1/2 red pepper, diced
- 1/2 celery, diced
- 1/2 cup diced red or green onion
- 6 oz of Vegan Mayo (I used Sir Kensington's Fabanaise made with Aquafaba)
- 2-3 Tbsp dried dill (or 4-5 Tbsp fresh)
- 1/4 tsp sea salt, black pepper & garlic powder
- 2 Tbsp grape seed or olive oil
- 4 tomatoes
- 1 Tbsp spicy mustard for tang
- Water to thin
- Cook pasta according to package instructions, drain, and set aside.
- Chop veggies and set aside.
- Prepare dressing by adding vegan mayo, dill, salt, pepper garlic powder, grape seed oil, and spicy mustard to a blender and blend until everything is combined. If the mixture doesn't blend because it's too thick, add water in Tablespoon amounts until it has enough liquid to churn properly.
- Toss drained noodles and veggies with the dressing in a large serving bowl. Chill for at least 1-2 hours before serving. The flavors will meld and the salad will thicken up the longer it chills.
- Top macaroni salad with sliced tomatoes.
- Store leftovers in the fridge for up to a few days.