Vegan Macaroni Salad
Serves 615 mins prep15 mins cook
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!
6 servings
What you need
Instructions
0 Cook pasta according to package directions. 1 Once pasta is done, rinse in cold water then add it to the bowl with the veggies below. 2 Saute chopped sweet pepper over medium heat using veggie broth or oil and a dash of salt. Cook until soft, about 5-7 minutes. 3 Meanwhile, put celery, red onion, dill pickles, pickle juice and black pepper in a large bowl. 4 Next, make the creamy dressing by putting the ingredients into a blender and blend until creamy and smooth. 5 Add the creamy dressing to the bowl and mix. Taste and adjust salt as necessary. I needed an extra ½ teaspoon. 6 Place in the fridge while you clean up to allow it to get cold and so the flavors can marinate completely. 7 Once ready, garnish with ingredients of choice and devour!View original recipe