Description
A classic creamy macaroni salad made with tender pasta, crisp vegetables, and a tangy plant-based dressing. Perfect for picnics, quick lunches, or light dinners.
Ingredients
2 cups elbow macaroni
1 cup diced cucumber
1/2 cup grated carrot
1/2 cup diced red bell pepper
1/4 cup finely chopped red onion
1/4 cup chopped fresh parsley
1/2 cup vegan mayonnaise
2 tablespoons unsweetened plant-based yogurt
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon maple syrup
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
- Cook the elbow macaroni in salted boiling water until al dente. Drain and rinse under cold water to cool completely.
- In a large bowl, whisk together the vegan mayonnaise, plant-based yogurt, Dijon mustard, apple cider vinegar, maple syrup, salt, and black pepper until smooth and creamy.
- Add the cooled macaroni, cucumber, carrot, red bell pepper, red onion, and parsley to the bowl.
- Gently toss until all ingredients are evenly coated in the dressing.
- Taste and adjust seasoning if needed.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to blend.
Notes
Add sweet corn, peas, or chopped pickles for extra texture and flavor.
For added protein, mix in chickpeas or cubed tofu.
Substitute parsley with fresh dill or add lemon juice for brightness.
Store in an airtight container in the refrigerator for up to 3 days.
Stir before serving and add a bit more vegan mayo or yogurt if needed to refresh creaminess.
Use other short pasta shapes like fusilli or penne if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boil
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
