Looking for a refreshing dish that captures the essence of summer? This vegan macaroni salad is just what you need. Loaded with vibrant vegetables and dressed in a zesty sauce, it’s the perfect complement to any barbecue or picnic. Plus, it’s quick to throw together, leaving you more time to enjoy the sunny weather.
This recipe is a fantastic way to enjoy pasta in a light, vegetable-packed format. The crunchiness of the veggies combined with the creamy vegan dressing creates a delightful contrast that makes every bite enjoyable. It’s not just a meal; it’s a celebration of flavors and textures.
Whether you’re a seasoned vegan or simply looking to incorporate more plant-based dishes into your diet, this macaroni salad is a hit. It’s easy to customize with your favorite vegetables or add-ins, so feel free to get creative!
Delicious Vegan Macaroni Salad
This tangy vegan macaroni salad features elbow macaroni, crisp bell peppers, sweet corn, and smooth avocado, all tossed in a creamy dressing made from plant-based ingredients. It’s light, refreshing, and bursting with flavor, making it an ideal side dish for summer gatherings.
Ingredients
- 2 cups elbow macaroni
- 1 cup cherry tomatoes halved
- 1 cup bell pepper diced (red or yellow)
- 1 cup corn (fresh or frozen)
- 1 avocado diced
- 1/4 cup red onion finely chopped
- 1/2 cup vegan mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Cook the Pasta: In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
- Prepare the Dressing: In a separate bowl, whisk together the vegan mayonnaise, apple cider vinegar, Dijon mustard, salt, and pepper until well combined.
- Combine Ingredients: In a large mixing bowl, combine the cooked macaroni, cherry tomatoes, bell pepper, corn, avocado, and red onion. Pour the dressing over the salad and toss gently until everything is well coated.
- Chill and Serve: Let the salad chill in the refrigerator for at least 30 minutes before serving. Garnish with chopped parsley if desired.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 210kcal
- Fat: 10g
- Protein: 4g
- Carbohydrates: 28g
