Vegan Macaroni Salad
You will love this spin on classic vegan macaroni salad! The absolutely perfect summer pasta salad. Ready in under 20 minutes and easily Allergen Free!
Prep Time10 minutes mins
Cook Time10 minutes mins
Refrigerate4 hours hrs
Total Time4 hours hrs 20 minutes mins
Course: pasta dishes, Side Dish
Cuisine: American
Servings: 12 servings
Calories: 282kcal
For the Pasta Salad
- 2 qt water
- 2.5 tablespoon salt, for water only
- ½ lb macaroni noodles
- 2 tablespoon sweet pickle juice
- ¾ cup peas (can be frozen and thawed or fresh)
- ½ cup red onion, minced
- ½ cup celery, minced (about 2 ribs)
- ½ cup red bell pepper, diced
- ½-3/4 cup fresh dill, chopped
- ⅓ cup sweet gherkins, diced
- ¼ cup scallions, thinly slices
For the Dressing
- ⅓ cup olive oil
- ¾ cup vegan mayonnaise
- 2 tablespoon dijon mustard
- 2 cloves garlic, minced
- 1 ¼ tablespoon vegan sugar
- ¾ tablespoon lemon juice (can sub with apple cider vinegar)
- 1 teaspoon vegan Worcestershire
- 2 tablespoon sweet pickle juice
- salt and pepper to taste
Add water and salt to a large pot and bring to a boil. Add uncooked pasta and cook according the package directions. When done drain and rinse until cold water, add to a large bowl and toss with the sweet pickle juice.
While pasta is cooking, add dressing ingredients to a blender or inside an immersion blender cup.
Add dressing and remaining pasta ingredients into bowl with pasta and stir well to combine. Add salt and pepper as desired. Refrigerate overnight or at least 4-6 hours before serving for best results.
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
Serving: 1serving | Calories: 282kcal | Carbohydrates: 34g | Protein: 6g | Fat: 13g | Saturated Fat: 1g | Sodium: 155mg | Potassium: 153mg | Fiber: 2g | Sugar: 4g | Vitamin A: 430IU | Vitamin C: 18.7mg | Calcium: 14mg | Iron: 0.7mg