Get Ready To Make This Classic Vegan Macaroni Salad
It’s barbecue season, which means it’s time to fire up the grill and break out those warmer-weather recipes we all know and love.
And everyone knows there’s almost nothing more popular alongside a nice burger (vegan, of course!) besides a deliciously creamy macaroni salad.
I personally love macaroni salad, not only because it’s the perfect cool side dish to accompany a hot main, but also because it stars in one of my favorite dishes: the garbage plate.
Everyone has their way that they probably like to do macaroni salad, but I say don’t mess with the classics. After all, classics are classic for a reason!
My version is completely vegan, which is probably a big change for some. But you can’t even taste the difference; my vegan macaroni salad is just as creamy and flavorful as the original stuff.
So check out my recipe below for a great classic vegan macaroni salad. They’ll be raving about it at your next barbecue!
Classic Vegan Macaroni Salad
Ingredients
- 1.5 cups elbow macaroni (uncooked)
- 1/3 cup chopped red onion
- 1/3 cup chopped bell pepper (color of choice)
Dressing
- 3/4 cup vegan mayonnaise
- 1 tbsp dijon mustard
- 1/2 tbsp white vinegar
- 1 tsp white sugar
- 1 minced garlic clove
- salt and pepper (to taste)
Instructions
- Boil macaroni pasta according to package directions. Drain, and rinse in a colander with cold water. Allow to drain well.
- While the pasta is boiling, mix the onion, peppers, and ingredients for the dressing in a large bowl.
- When macaroni has drained well, add it to the bowl with the dressing and toss to coat. Taste for salt and pepper, then transfer to a container for the refrigerator.
- Refrigerate macaroni salad for at least thirty minutes, or longer if you have the time. Serve, and enjoy!
As always, I hope this recipe has found you and your kitchen well and in good spirits.
Until next time, peace!
