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Classic dishes like macaroni salad will always make the perfect appetizer, main dish, or side dish. To make this Vegan Macaroni Salad, we boiled elbow macaroni pasta until it was al dente. Next, we drained it and tossed it with celery, bell peppers, sweet gherkins, tomatoes, fresh parsley, and a creamy yet tart vegan mayonnaise-based dressing. This macaroni salad is so easy to make it only takes 18 minutes to prepare. Plus, it is a dish the entire family will enjoy!
How do I keep my macaroni salad from getting watery?
Macaroni salad may become watery because you did not drain all the water from the pasta. It can also be liquid if you use vegetables with a high water content. Use vegetables with a low water content to prevent the macaroni salad from becoming watery.
What makes macaroni salad bitter?
Vinegar and other acidic ingredients like lemons can give macaroni salad a bitter flavor if you add too much. You can add a little baking soda if the macaroni salad is too painful. Although baking soda will decrease the bitter taste, it will also increase the saltiness of the salad.
How do I keep macaroni from absorbing mayonnaise?
Make sure your ingredients are cold before you assemble the macaroni salad. Cold ingredients will delay the macaroni from absorbing the mayonnaise.
Should you rinse macaroni when making macaroni salad?
Yes, it would be best if you rinsed macaroni when making a salad. Cooked macaroni is coated with starch which can cause it to clump together. Rinsing the macaroni removes the starch preventing the macaroni from sticking together.
- 1 lb. Elbow Macaroni
- 1/4 cup diced Sweet Gherkins
- 1 small Red Bell Pepper, seeded, diced
- 1 small Tomato, diced
- 2 stalks of Celery, diced
- 1 small Red Onion, diced
- 3 tablespoons Parsley, minced
- 1 cup Vegan Mayonnaise
- 2 tablespoons Lemon Juice
- 1 tablespoon Dijon Mustard
- 1 tablespoon Maple Syrup
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon ground Oregano
- 1/2 teaspoon ground Thyme
Cook the elbow macaroni noodles according to the package instructions in a pot of salted boiling water. Drain the elbow macaroni in a colander, then rinse it with cold water.
Place the pasta into a large bowl with the sweet gherkins, red bell pepper, tomato, celery, red onion, and two tablespoons of parsley.
Whisk the vegan mayonnaise, lemon juice, Dijon mustard, maple syrup, kosher salt, black pepper, ground oregano, and ground thyme in a small bowl until combined.
Add it to the bowl with the macaroni and toss to combine.
Place the macaroni salad into a serving bowl and top with the remaining parsley.
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