Vegan Macaroni Salad
Creamy sauce, crunchy vegetables, slightly chewy noodles. Each mouthful ends with a touch of tang.
Makes
Serving size
Ingredients
INGREDIENTS FOR DRESSING
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon sugar
2 teaspoons fresh dill, chopped
1 teaspoon garlic powder
1 teaspoon pepper
⅛ teaspoon sea (kosher) salt
¼ cup vegan sour cream
½ cup vegan mayonnaise
INGREDIENTS FOR SALAD
6 ounces dry elbow macaroni or gluten free elbow macaroni noodles (3 ¼ cups cooked)
2 tablespoons jalapeño, seeds and pith removed, diced
2 medium green onions, sliced (about ¼ cup)
2 tablespoons fresh parsley, chopped
1 cup celery, sliced
1 cup red bell pepper, diced
Instructions
Instructions for dressing:
- Mix all dressing ingredients together until well combined.
- Set aside.
Instructions for salad and assembly:
- Cook noodles according to package instructions. Drain and rinse under cold water until noodles have cooled. Set aside.
- Combine dressing, noodles, jalapeño, green onions, parsley, celery and bell pepper together in a bowl.
- Chill until ready to serve. Serve ¾ cup per person.
Cooking Tip
If using gluten free noodles, slightly undercook them and do not combine with the rest of the ingredients until just before serving. Gluten free noodles tend to break down quickly.
Recipe made possible in part by
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