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SideChef
Recipes
Dairy-Free
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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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.
author_avatar
The Edgy Veg
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
Elbow Macaroni
1 1/2 cups
Elbow Macaroni
dry
Vegan Mayonnaise
2/3 cup
Vegan Mayonnaise
Unsweetened Soy Milk
1 Tbsp
Unsweetened Soy Milk
plus extra as needed
or Unsweetened Almond Milk
Fresh Parsley
3 Tbsp
Chopped Fresh Parsley
Fresh Dill
3 Tbsp
Minced Fresh Dill
Apple Cider Vinegar
1 Tbsp
Apple Cider Vinegar
Dijon Mustard
1 Tbsp
Dijon Mustard
Frozen Green Peas
4 Tbsp
Frozen Green Peas, thawed
Red Bell Pepper
1/2
Red Bell Pepper, finely chopped
Kalamata Olives
4 Tbsp
Kalamata Olives, chopped
Red Onion
4 Tbsp
Finely Chopped Red Onions
Celery
1 stalk
Celery, finely chopped
Vegan Cheddar Cheese
1/3 cup
Shredded Vegan Cheddar Cheese
Smoked Tofu
1/2 block
Smoked Tofu, diced
Sea Salt
to taste
Sea Salt
Cracked Black Pepper
to taste
Cracked Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
504
Fat
32.7 g
Protein
11.6 g
Carbs
41.8 g
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The Edgy Veg
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 InstructionsHide images
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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Tags
Dairy-Free
American
4th of July
Comfort Food
Lunch
Snack
Shellfish-Free
Dinner
Vegan
Vegetarian
Labor Day
Memorial Day
Tofu & Tempeh
Side Dish
Summer
Vegetables
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