Description
A simple and fresh vegan macaroni salad.
Ingredients
Scale
- 2 cups elbow macaroni
- 1 cup vegan mayonnaise
- 1 cup diced celery
- 1 cup diced bell pepper
- 1 cup diced cucumber
- 1/4 cup chopped red onion
- 2 tablespoons apple cider vinegar
- 1 teaspoon mustard
- Salt to taste
- Pepper to taste
Instructions
- Cook elbow macaroni according to package instructions. Drain and rinse under cold water.
- In a large bowl, combine vegan mayonnaise, apple cider vinegar, mustard, salt, and pepper.
- Add the cooked macaroni to the bowl and mix well.
- Add celery, bell pepper, cucumber, and red onion. Stir to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Adjust the seasoning to your taste.
- Feel free to add other vegetables like carrots or peas.
- This salad can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 1g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: vegan macaroni salad, plant-based salad, cold pasta salad