This classic vegan macaroni salad will hit all your favorite summer notes in one pasta dish without sacrificing any flavor! Absolutely delicious and can feed a crowd! 15 minute prep & can be made Top 8 Allergen Free!
Course pasta dishes, Side Dish
Keyword dairy free pasta, dairy free recipes, dairy free side dish, vegan pasta, vegan recipes, vegan side dish
Prep Time 7minutes
Cook Time 8minutes
Total Time 1hour15minutes
3/4cuppeas (can be frozen or fresh)
1/2cupcelery, minced (about 2 ribs)
1red bell pepper, minced
1/4cuplemon juice (can sub with apple cider vinegar)
Add uncooked pasta to a pot of salted, boiling water. Cook according the package directions for al dente. If using frozen peas, add them in during the last minute of cooking.
While pasta is cooking, chop vegetables - celery, red bell pepper, and red onions.
When pasta is done, immediately drain into a colander and rinse under cold water for 2 minutes, tossing occasionally. Let drain for 5 minutes, tossing at least 2-3 times during that time.
To a large bowl, add all ingredients except the macaroni and stir until well combined.
Then, add well-drained macaroni and stir until all noodles are well coated.
Season with more salt and pepper to taste and refrigerate for at least an hour before serving.
*See post for notes about Top 8 Allergy Free variation and how to prep ahead. *Can sub sweet pickle relish for 1/4 cup minced sweet pickles**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.