This is my go-to Vegan Macaroni salad recipe when we go on long car trips or have picnics!
My husband and I recently went to Portland for an epic getaway weekend, and I decided to make us a few things to eat in the car during the five-hour-car-ride! So, of course, I made macaroni, or in this case pasta salad! I usually make this with elbow macaroni, but let’s face it, mini bow-ties are far superior to macaroni! Or maybe it’s just me!
Anyway, I decided to quickly note-down everything that went in it and shoot it so I could share it with you guys! I always make this exact Vegan Macaroni salad and have it for years. I just make it on the fly, so it’s nice to finally have it down on paper!
One thing though, is I usually use a lot more vegan mayonnaise than this, but I didn’t want to add too much. So I left it up to your discretion! I hope you enjoy this vegan recipe as much as I do!
Serve This Vegan Macaroni Salad at Your Next Cookout
Ingredients
- 2 1/2 cup mini Farfalle 222g (measured uncooked)
- 1 cup small diced red bell pepper 150g
- 2/3 cup finely sliced celery 75g
- 1/2 cup small diced green bell pepper 66g
- 1/4 cup finely sliced green onions 21g
- 1 tbsp finely sliced fresh chives optional
- 1/2 cup vegan mayo 69g
- 3 tbsp plain plant milk of your choice
- 1 1/2 tsp vinegar
- 1 1/4 tsp onion powder
- 1 tsp nutritional yeast
- 3/4 tsp salt or more to taste
- 1/2 tsp sugar or more if you find it the salad to be too acidic
Instructions
- Cook pasta according to package instructions. Drain, rinse and set aside. Let cool down. Rinse again to unstick them once they’ve cooled down.
- Combine all of the ingredients together in a med/large bowl and mix to combine. Add cold noodles.
- This salad is always best after a couple of hours in the fridge. Once you take it out of the fridge, mix again, taste and adjust the seasonings. Add more mayo or plant milk if it looks a bit dry, more salt if necessary etc.
- It will last five to six days in the fridge, but it’s best within one to four days. Enjoy!
Notes
Four servings Macros per serving: 345 calories 14g fat 48g carbs 9g protein
6.4.5
This recipe was republished with permission from Everyday Vegan Food.
Recipe Name
Serve This Vegan Macaroni Salad at Your Next Cookout
Author Name
Everyday Vegan Food
Published On
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