Vegan Macaroni Salad
This quick, easy vegan macaroni salad is creamy, tangy, vibrant, loaded with fresh veggies, & now free from oil (no mayo!) and sugar. The perfect healthy summer side dish for picnics, BBQs, + potlucks!
Servings 4
Ingredients
Salad:
- 8.8 oz (250 g) macaroni noodles (gluten-free if needed)
- 1 red bell pepper chopped
- 1 medium onion diced
- 3 tomatoes diced
- 1 small cucumber diced
- ½ cup (70 g) chopped dill pickles
- ¼ cup (45 g) olives
Oil-Free Dressing:
- 1 (425 g/15 oz) can white beans drained and rinsed
- ⅔ cup (160 ml) plant-based milk
- 3 Tbsp cashew butter or tahini
- 2-3 garlic cloves
- 1 Tbsp Dijon mustard
- 1 Tbsp lemon juice
- 1 Tbsp white vinegar
- ¾ tsp salt
- Black pepper to taste
Instructions
- You can watch the short video for visual instructions.First, cook the macaroni noodles according to the package instructions, minus 1-2 minutes for al dente noodles. Then, drain the noodles and set them aside to cool.Speed up cooling by spreading the macaroni across a wide tray.
- Meanwhile, combine all the dressing ingredients in a high-speed blender and blend until smooth and creamy. Pause to scrape down the sides as needed.
- Next, rinse and finely chop all the vegetables (bell pepper, onion, tomato, cucumber, dill pickles, and olives) and add them to a large bowl with the cooled macaroni.
- Pour in the dressing and toss to combine, then taste it and adjust any of the seasonings.
- Finally, garnish with fresh herbs, like parsley or dill, and enjoy chilled or at room temperature.For the best flavor, cover it and let it ‘rest’ in the fridge for at least 30 minutes.
Notes
Nutrition Facts
Vegan Macaroni Salad
Amount per Serving
Calories
361
% Daily Value*
Fat
9
g
14
%
Saturated Fat
2
g
10
%
Sodium
798
mg
33
%
Potassium
560
mg
16
%
Carbohydrates
59
g
20
%
Fiber
5
g
20
%
Sugar
6
g
7
%
Protein
12
g
24
%
Vitamin A
874
IU
17
%
Vitamin C
19
mg
23
%
Calcium
90
mg
9
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.