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Vegan Macaroni Salad
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Recipe

16 INGREDIENTS • 4 STEPS • 2HRS 25MINS

Vegan Macaroni Salad

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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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/
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.
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
Fresh Dill
3 Tbsp
Minced Fresh Dill
Dijon Mustard
1 Tbsp
Dijon Mustard
Frozen Green Peas
1/4 cup
Red Bell Pepper
1/2
Red Bell Pepper, finely chopped
Kalamata Olives
1/4 cup
Kalamata Olives, chopped
Red Onion
1/4 cup
Finely Chopped Red Onion
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
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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Vegan Macaroni Salad
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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
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Dairy-Free
American
4th of July
Lunch
Shellfish-Free
Vegan
Vegetarian
Pasta
Salad
Side Dish
Summer
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