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!
Servings: 12 servings
Calories: 282kcal
Ingredients
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
Instructions
- 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.
Video
Notes
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
Nutrition
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
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