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 Measuring cups set
- 1 Measuring spoons set
- 1 rubber spatula or large spoon
Ingredients
- 12 ounce elbow macaroni pasta uncooked
- 1 teaspoon salt for boiling water
- 1 cup vegan mayonnaise plain
- 2 tablespoon Dijon mustard
- 2 tablespoon apple cider vinegar
- 1 tablespoon lemon juice fresh
- 1 tablespoon maple syrup
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt fine; plus more to taste
- 1/2 teaspoon black pepper freshly ground
- 1 cup celery finely diced
- 1 cup red bell pepper finely diced
- 1/2 cup red onion finely diced
- 1/2 cup dill pickles finely chopped
- 1/4 cup fresh parsley chopped
- 2 tablespoon fresh dill optional; chopped
Instructions
- Bring a large pot of water to a boil, add 1 teaspoon of salt, and cook the elbow macaroni according to package directions until al dente.
- Drain the cooked macaroni in a colander, rinse under cold water until completely cool, and shake off excess water.
- In a small mixing bowl, whisk together the vegan mayonnaise, Dijon mustard, apple cider vinegar, lemon juice, maple syrup, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth.
- Add the cooled macaroni to a large mixing bowl.
- Add the celery, red bell pepper, red onion, dill pickles, parsley, and dill (if using) to the macaroni in the large bowl.
- Pour the dressing over the macaroni and vegetables.
- Gently fold everything together with a rubber spatula or large spoon until the macaroni is evenly coated with dressing.
- Taste and adjust seasoning with additional salt and black pepper if needed.
- Cover the bowl and refrigerate the macaroni salad for at least 30 minutes to allow the flavors to meld.
- Give the salad a good stir before serving and add a splash of lemon juice or a spoonful of vegan mayonnaise if it seems dry.
Notes
For best results, do not overcook the pasta, as slightly firm (al dente) macaroni holds its shape and texture better after chilling; make sure the pasta is completely cooled and well-drained so the dressing doesn’t get watery; dice the vegetables small and evenly for better texture and distribution; if preparing ahead, you can reserve 2–3 tablespoons of dressing to stir in just before serving to refresh the salad; adjust sweetness, tanginess, and creaminess to your taste by tweaking maple syrup, vinegar, and vegan mayonnaise; and store leftovers tightly covered in the refrigerator for up to 3 days, avoiding freezing as it negatively affects the pasta texture.
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