Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Macaroni Salad

Macaroni Salad

  • Author: Marcus
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Diet: Plant-Based, Gluten Free

Description

A refreshing and easy-to-make macaroni salad featuring tender elbow macaroni, crisp celery, colorful red bell pepper, green onions, and a creamy plant-based mayo dressing with natural apple cider vinegar, Dijon mustard, and a touch of natural sweetener. Perfect for picnics, potlucks, or simple family meals, this vibrant and customizable salad combines fresh vegetables and smooth dressing for a balanced texture and bright flavors.

Ingredients

Scale

Salad Ingredients

  • 2 cups elbow macaroni
  • 1 cup celery, finely chopped
  • 1/2 cup red bell pepper, diced
  • 1/4 cup green onions, chopped

Dressing Ingredients

  • 1/2 cup plant-based mayonnaise
  • 2 tablespoons apple cider vinegar (natural)
  • 1 teaspoon Dijon mustard (natural)
  • 1 teaspoon natural sweetener
  • Salt to taste
  • Freshly ground black pepper to taste

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain well and rinse under cold water to stop the cooking process and cool the pasta. This ensures a perfect texture in the salad.
  2. Prepare the Veggies: While the pasta cooks, finely chop celery, red bell pepper, and green onions. These fresh veggies deliver crunch and color, lifting the salad from simple to spectacular.
  3. Mix the Dressing: Combine plant-based mayonnaise, apple cider vinegar (natural), Dijon mustard (natural), natural sweetener, salt, and pepper in a bowl. Whisk until smooth and creamy. This dressing is the heart of the salad, bringing all the elements together.
  4. Combine Everything: In a large bowl, gently toss the cooled pasta with the chopped veggies and dressing until everything is evenly coated. Taste and adjust seasoning if needed. Chill in the refrigerator for at least 30 minutes to let flavors meld.
  5. Serve and Enjoy: Give the macaroni salad a final stir and serve chilled for a refreshing, satisfying addition to any meal.

Notes

  • Cook the pasta slightly under al dente to avoid mushiness after chilling.
  • Refrigerate for at least 30 minutes to allow flavors to meld well.
  • Use fresh, crisp vegetables for optimal crunch and flavor.
  • Add extra plant-based mayonnaise or apple cider vinegar (natural) if the salad feels dry to adjust dressing consistency.
  • Season gradually with salt and pepper for balanced flavor without overpowering the dish.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Appetizers
  • Method: No-bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 220
  • Sugar: 3g
  • Sodium: 350mg
  • Fat: 10g
  • Saturated Fat: 1g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 0mg

Keywords: macaroni salad, plant-based mayo, vegan salad, gluten free, picnic side dish, creamy pasta salad, fresh vegetable salad

Find it online: https://tastysoulkitchen.com/macaroni-salad/