Vegan Macaroni Salad
Serves 6
15 mins prep
15 mins cook
30 mins total
Enjoy my easy, creamy vegan macaroni salad, made with fresh, wholesome ingredients. Naturally gluten-free and perfect for picnics and barbecues, it delivers all the classic deli-style flavors you love—only healthier, thanks to its plant-based twist. The homemade dressing takes it to the next level, making it truly irresistible!
For The Macaroni
Creamy Dressing
Optional Garnishes
Cook pasta according to package directions.
Once pasta is done, rinse in cold water then add it to the bowl with the veggies below.
Saute chopped sweet pepper over medium heat using veggie broth or oil and a dash of salt. Cook until soft, about 5-7 minutes.
Meanwhile, put celery, red onion, dill pickles, pickle juice and black pepper in a large bowl.
Next, make the creamy dressing by putting the ingredients into a blender and blend until creamy and smooth.
Add the creamy dressing to the bowl and mix. Taste and adjust salt as necessary. I needed an extra ½ teaspoon.
Place in the fridge while you clean up to allow it to get cold and so the flavors can marinate completely.
Once ready, garnish with ingredients of choice and devour!
