This picnic-ready macaroni salad will bring familiarity and classic flavor to any gathering. Plus, it’s made with an egg-free, plant-based mayo, so it’s cholesterol-free. We like this pared-down recipe, but there’s plenty of room for making it your own with extras like olives or pickles. The longer it sits in the refrigerator, the tastier this dish becomes. We recommend overnight, if you can hold out that long.
Yield: 8 servings
Prep time: 15 minutes | Cook time: 15 minutes | Total time: 1 hour and 30 minutes
1 (16-ounce) package of your favorite pasta (we love macaroni or ditalini)
¾ cup vegan mayo
1 teaspoon apple cider vinegar
2 tablespoons yellow mustard
1¼ teaspoons salt
½ teaspoon ground black pepper
2 celery ribs, thinly sliced
1 small red onion, finely diced
1 red bell pepper, diced
1. In a large pot of boiling water, cook the pasta according to the directions on the package. Drain the pasta, rinse with cold water, and allow to cool.
2. In a large bowl, combine the vegan mayo, apple cider vinegar, mustard, salt, pepper, celery, red onion, and bell pepper, and thoroughly mix together.
3. Add the cooled pasta and mix until well combined.
4. Place the macaroni salad in the refrigerator overnight or for at least 1 hour.
“I love adding kalamata olives and ¼ cup of chopped fresh parsley for an additional flavor dimension and a pop of green.”
Tester Tip: “I added 2 cans of chickpeas for protein to make this a nutritionally complete meal that can be eaten alone!” —Taylor W.
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