Vegan Macaroni Salad

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16 INGREDIENTS • 4 STEPS • 2HRS 25MINS

Vegan Macaroni Salad

Recipe

Every summer BBQ needs some fresh sides. Macaroni salad is a classic barbecue food that you can make the day before and it tastes its best after sitting in the fridge overnight.

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Vegan Macaroni Salad

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Every summer BBQ needs some fresh sides. Macaroni salad is a classic barbecue food that you can make the day before and it tastes its best after sitting in the fridge overnight.

Hi I'm Candice, the face of The Edgy Veg and I'm on a journey to revolutionize the food we define as “vegan”.

http://theedgyveg.com/

2HRS 25MINS

Total Time

$1.74

Cost Per Serving

Ingredients

Servings

4

us / metric

1 1/2 cups

Elbow Macaroni

dry

2/3 cup

Vegan Mayonnaise

1 Tbsp

Unsweetened Soy Milk

plus extra as needed

or Unsweetened Almond Milk

3 Tbsp

Chopped Fresh Parsley

3 Tbsp

Minced Fresh Dill

1 Tbsp

Apple Cider Vinegar

1 Tbsp

Dijon Mustard

4 Tbsp

Frozen Green Peas, thawed

1/2

Red Bell Pepper, finely chopped

4 Tbsp

Kalamata Olives, chopped

4 Tbsp

Finely Chopped Red Onions

1 stalk

Celery, finely chopped

1/3 cup

Shredded Vegan Cheddar Cheese

1/2 block

Smoked Tofu, diced

to taste

to taste

Cracked Black Pepper

Nutrition Per Serving

VIEW ALL

Calories

504

Fat

32.7 g

Protein

11.6 g

Carbs

41.8 g

Love This Recipe?

Vegan Macaroni Salad

Save

Hi I'm Candice, the face of The Edgy Veg and I'm on a journey to revolutionize the food we define as “vegan”.

http://theedgyveg.com/

Cooking Instructions

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step 1

Bring a large pot of salted water to a boil and cook Elbow Macaroni (1 1/2 cups) according to the package instructions. Drain and rinse the pasta well with cold water and allow it to sit in the colander and drain of water completely.

step 1 Bring a large pot of salted water to a boil and cook Elbow Macaroni (1 1/2 cups) according to the package instructions. Drain and rinse the pasta well with cold water and allow it to sit in the colander and drain of water completely.

step 2

Meanwhile, in a large bowl, whisk together a quick sauce by combining; Vegan Mayonnaise (2/3 cup), Unsweetened Soy Milk (1 Tbsp), Fresh Parsley (3 Tbsp), Fresh Dill (3 Tbsp), Apple Cider Vinegar (1 Tbsp) and Dijon Mustard (1 Tbsp). You want the sauce to be thick but slightly runny. It will thicken slightly as it sits in the salad mixture.

step 2 Meanwhile, in a large bowl, whisk together a quick sauce by combining; Vegan Mayonnaise (2/3 cup), Unsweetened Soy Milk (1 Tbsp), Fresh Parsley (3 Tbsp), Fresh Dill (3 Tbsp), Apple Cider Vinegar (1 Tbsp) and Dijon Mustard (1 Tbsp). You want the sauce to be thick but slightly runny. It will thicken slightly as it sits in the salad mixture.

step 3

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