Classic Vegan Macaroni Salad
This creamy vegan macaroni salad is perfect for your next barbecue! With crunch from onions and peppers and a little bit of vinegary tang, this salad goes perfectly served alongside vegan burgers or seitan riblets.
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!