Creamy Vegan Macaroni Salad
Equipment
- 1 Large pot
- 1 colander
- 1 large mixing bowl
- 1 Small mixing bowl
- 1 Whisk
- 1 Cutting board
- 1 Chef's knife
- 1 silicone spatula or large spoon
- 1 measuring cup set
- 1 Measuring spoons set
Ingredients
- 2 cup elbow macaroni dry
- 1 tablespoon salt for pasta water
- 1 cup vegan mayonnaise
- 2 tablespoon Dijon mustard
- 2 tablespoon apple cider vinegar
- 1 tablespoon lemon juice fresh
- 1 tablespoon maple syrup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper freshly ground
- 1/4 teaspoon smoked paprika
- 1/4 cup unsweetened plant-based milk plus more as needed
- 1 cup celery finely diced
- 1 cup red bell pepper finely diced
- 1/2 cup red onion finely diced
- 1/2 cup carrots finely shredded
- 1/4 cup dill pickles finely chopped
- 2 tablespoon fresh parsley finely chopped
- 2 tablespoon fresh dill optional; finely chopped
Instructions
- Bring a large pot of water to a boil, add the tablespoon of salt, then add the macaroni and cook according to package directions until al dente.
- Drain the macaroni in a colander, rinse under cold water until completely cool, and let it drain very well.
- In a small mixing bowl, whisk together the vegan mayonnaise, Dijon mustard, apple cider vinegar, lemon juice, maple syrup, garlic powder, onion powder, sea salt, black pepper, smoked paprika, and plant-based milk until smooth and creamy.
- In a large mixing bowl, combine the cooled macaroni, celery, red bell pepper, red onion, carrots, dill pickles, parsley, and dill.
- Pour the dressing over the macaroni mixture and gently fold with a spatula until everything is evenly coated.
- Taste and adjust seasoning with additional salt, pepper, or vinegar as desired.
- Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld and the dressing to thicken slightly.
- Before serving, stir the salad, add a splash of plant-based milk if it seems too thick, and garnish with extra parsley or dill if desired.
Notes
For best results, make this salad a few hours ahead or even the day before, since the flavors deepen as it chills; just know that the pasta absorbs dressing over time, so you may want to reserve a few tablespoons of dressing or a bit of plant-based milk to loosen it just before serving. Dice vegetables fairly small so they distribute evenly, and be sure the pasta is fully cooled and well-drained to keep the dressing creamy instead of watered down. You can swap in gluten-free pasta, add chickpeas or baked tofu for extra protein, and adjust the tanginess with more vinegar or lemon to suit your taste.
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