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–+ servings

Vegan Macaroni Salad

Thee Burger Dude
4.92 from 12 votes
Print Recipe Pin Recipe
Course Side Dish
Cuisine American
Servings 6 Servings

Ingredients
 
 

  • 8 oz Dried Macaroni

Dressing

  • 1 cup Vegan Mayo
  • 2 Tbsp Dill or Sweet Relish
  • 1 Tbsp Red Wine Vinegar (or White Vinegar)
  • 1 Tbsp Dijon Mustard
  • 2 Tbsp Fresh Chopped Chives
  • 3-4 Tbsp Fresh Chopped Dill
  • 1 Tbsp Nutritional Yeast
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Onion Powder
  • 1/2 cup Red Bell Pepper (diced)
  • 1/2 cup Celery (diced)
  • Salt & Pepper to taste

Instructions
 

  • Bring 2-3 quarts of water up to a boil Add 2-3 Tbsp of salt. Cook your pasta 2-3 minutes past package instructions for al dente. Check every minute to make sure you don't over cook and make them mushy. They should be soft but still have a bit of chew.
  • Once cooked, drain your pasta (reserve about 1 cup of the pasta water) then add it to a baking sheet. Squirt about 1- 2 Tbsp worth of olive or a neutral oil and then toss to coat, and spread evenly on the baking sheet to cool.
  • Combine the ingredients for the dressing. Whisk thoroughly and then adjust to taste.
  • In a bowl, combine the dressing and cooled macaroni, mix well to coat! Add some pasta water to thin out the dressing and make it creamier if needed. I only used about 2 Tbsp worth.
  • Adjust seasoning if needed and ENJOY!
Keyword vegan macaroni salad
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