Vegan Macaroni Salad (Oil-Free!)
A creamy macaroni salad that's just as delicious as the classic, but made with healthier whole food plant-based ingredients! A crowd-pleasing summer side dish and great for potlucks.
Servings6
Ingredients
- 8 oz. elbow noodles (gluten-free if desired)
- 2 celery ribs
- 1 roasted red bell pepper
- 1/4 cup red onion
- 1/4 cup fresh dill
- 1/4 cup pickle relish
For the dressing:
- 3/4 cup Cashew Mayo
- 1 1/2 Tbsp. apple cider vinegar
- 1 Tbsp. pure maple syrup
- 2 tsp. Dijon mustard
- 1/4 tsp. salt (or less to taste)
Instructions
- Cook pasta according to package instructions, leaving al dente (slightly firm, not mushy).
- Meanwhile, dice celery and roasted pepper. Finely dice onion. Chop dill. Place in a large mixing bowl with the relish.
- Make the dressing: Place all dressing ingredients in a small bowl. Stir well to combine.
- When pasta is done cooking, drain and rinse. Immediately add to bowl with veggies. Add dressing and toss well. Serve immediately or chill for an hour to let flavors combine further.
Notes
For gluten-free: Use GF pasta. Banza makes a great elbow noodle.
For oil-free: Use my homemade cashew mayo as most store-bought vegan mayo includes oil.
Yield: Recipe makes about 4.5 cups salad. You could even stretch this to 8-9 smaller side servings of 1/2-cup each.
Storing: Store leftovers in an airtight container in the fridge. I find it keeps for about 4 days.
Nutrition Per Serving (Estimate)
Calories: 230 kcal | Carbohydrates: 37 g | Protein: 6 g | Fat: 7 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Potassium: 149 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 208 IU | Vitamin C: 7 mg | Calcium: 35 mg | Iron: 2 mg