Menu Enter a recipe name, ingredient, keyword...

Vegan Macaroni Salad

By

Google Ads
Rate this recipe 4.5/5 (17 Votes)

Ingredients

  • 12 ounces Ditalini pasta (or use elbow macaroni), cooked according to package instructions
  • 1 1/2 tomato, chopped (or try cherry and grape tomatoes sliced in half)
  • 3/4 cup frozen peas
  • 1/2 cup chopped onion
  • 1 1/2 cups Vegenaise (or other vegan mayo)
  • 3 Tablespoons white wine vinegar
  • 3 teaspoons prepared mustard
  • 2 1/4 teaspoons sea salt, or to taste
  • 1/8 teaspoon freshly ground black pepper
  • 3/4 teaspoon celery seeds

Details

Preparation

Step 1

3/4 teaspoon celery seeds

In a large bowl combine the cooked pasta, tomato, peas, and onion. In a smaller bowl whisk together the mayo, vinegar, mustard, salt, pepper, and celery seeds. Fold the mayo mixture into the pasta.

Chill.

Serves: 6

You'll also love

Review this recipe

Ranchero Macaroni Bake The Best Macaroni Salad Ever