This is my go-to Vegan Macaroni salad recipe when we go on long car trips or have picnics!
My husband and I recently went to Portland for an epic getaway weekend, and I decided to make us a few things to eat in the car during the five-hour-car-ride! So, of course, I made macaroni, or in this case pasta salad! I usually make this with elbow macaroni, but let’s face it, mini bow-ties are far superior to macaroni! Or maybe it’s just me!
Anyway, I decided to quickly note-down everything that went in it and shoot it so I could share it with you guys! I always make this exact Vegan Macaroni salad and have it for years. I just make it on the fly, so it’s nice to finally have it down on paper!
One thing though, is I usually use a lot more vegan mayonnaise than this, but I didn’t want to add too much. So I left it up to your discretion! I hope you enjoy this vegan recipe as much as I do!
Serve This Vegan Macaroni Salad at Your Next Cookout
Four servings Macros per serving: 345 calories 14g fat 48g carbs 9g protein
- 2 1/2 cup mini Farfalle 222g (measured uncooked)
- 1 cup small diced red bell pepper 150g
- 2/3 cup finely sliced celery 75g
- 1/2 cup small diced green bell pepper 66g
- 1/4 cup finely sliced green onions 21g
- 1 tbsp finely sliced fresh chives optional
- 1/2 cup vegan mayo 69g
- 3 tbsp plain plant milk of your choice
- 1 1/2 tsp vinegar
- 1 1/4 tsp onion powder
- 1 tsp nutritional yeast
- 3/4 tsp salt or more to taste
- 1/2 tsp sugar or more if you find it the salad to be too acidic
- Cook pasta according to package instructions. Drain, rinse and set aside. Let cool down. Rinse again to unstick them once they’ve cooled down.
- Combine all of the ingredients together in a med/large bowl and mix to combine. Add cold noodles.
- This salad is always best after a couple of hours in the fridge. Once you take it out of the fridge, mix again, taste and adjust the seasonings. Add more mayo or plant milk if it looks a bit dry, more salt if necessary etc.
- It will last five to six days in the fridge, but it’s best within one to four days. Enjoy!
If you loved my vegan macaroni salad and want more delectable recipes to serve at your next cookout, then try making this sweet potato cauliflower vegan mac n’ cheese recipe
. The smoky, creamy cheese-like sauce is made using mustard, nutritional yeast, white miso paste, and vegan butter.
For a healthier option, try making this warm vegan mushroom salad
with dairy-free parmesan. According to the recipe’s author, “this salad is filled with nutrients and is so very creamy and delicious. The mushrooms are the only cooked part of this recipe. Cooking mushrooms reduces their agaritine content. Agaritine is a carcinogenic substance that is radically reduced by cooking.”
For dessert, try making these creamy, vegan red velvet cookie sandwiches
. These red velvet cookie sandwiches are a delicious twist on the classic taste of red velvet cake. This vegan dessert recipe is so easy to make! According to the recipe’s author, “beet powder gives the cookie sandwiches their distinct red coloring. While cacao powder and vanilla extract give them their signature taste. Each cookie sandwich features 391 calories, five grams of fat, 82 grams of carbs, and four grams of protein.”
This recipe was republished with permission from Everyday Vegan Food.