Vegan Macaroni Salad
This classic Vegan Macaroni Salad recipe uses minimal ingredients, a flavourful creamy mayo-based dressing, and is so easy to make. It’s one of my old favourites and perfect for making ahead.
Ingredients
- 2 cups of dry macaroni noodles
- 3 celery stalks, diced
- 1 red onion, diced
- 1 yellow pepper, diced
- 1/2 cucumber, diced
- 1/2 cup vegan mayo
- 1 tsp dijon mustard
- 1/2 tsp garlic powder
- juice of 1/2 lemon
- salt + pepper to taste
Instructions
- Boil a pot of water and cook the noodles according to the instructions on the package.
- Dice the celery, onion, pepper and cucumber and put into a large mixing bowl.
- Add the vegan mayo, mustard, garlic powder, salt and pepper to the bowl of veggies.
- Once the noodles are done, strain them through some cold water to cool them down.
- Add the noodles to the bowl and stir to combine.
- Add the juice from the lemon and stir again. Season more with salt and pepper to taste.
Notes
I recommend chilling this salad in the fridge for at least a few hours before serving! It will make sure the macaroni salad is chilled and the flavours are absorbed. Before serving, give the salad a stir.