Creamy Macaroni Salad
This vibrant vegan macaroni salad is a crowd-pleasing side dish! It features a creamy plant-based dressing and a delightful crunch from fresh celery, red bell peppers, and onion. Tangy dill pickles and a splash of pickle juice infuse the salad with an addictive savory flavor. Easy to make ahead, it's perfect for picnics or cookouts, and its flavors deepen with chilling.
Price per Serving
Instructions
- 1
Bring a large pot of salted water to a boil. Prepare the macaroni (8 ounces) according to the package instructions, cooking until slightly past al dente. Drain and toss with a drizzle of [extra-virgin olive oil] to prevent sticking, then set aside to cool.
- 2
Make the dressing: In a large bowl, whisk together the vegan mayonnaise (0.75 cup), dill pickle juice (3 tbsp), white vinegar (1 tbsp), sugar (1 tbsp), dijon mustard (2 tsp), cloves (2 garlic), sea salt (0.25 tsp), and several grinds of [freshly ground black pepper].
- 3
Add the cooled [macaroni], bell pepper (1 red), stalks (2 celery), diced dill pickles (0.5 cup), and diced red onion (0.33 cup) to the bowl with the dressing and stir to combine. Season to taste and chill until ready to serve.
Nutrition Facts
Per portion
Macronutrients
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