Description
A classic macaroni salad that even grandma would be proud to call her own. Simple ingredients with a splash of vegan creativity, this creamy, tangy, and oh so delicious Vegan Classic Macaroni Salad will quickly become your family’s go-to picnic favorite. A fabulous Whole Food Plant Based recipe, no oil, no refined sugar, no highly processed ingredients and gluten free.
Ingredients
- 1 recipe of Cashew Vegan Mayonnaise
- 3 ½ cups uncooked elbow macaroni *
- 1 red bell pepper, small dice (divided)
- 1 orange bell pepper, small dice (divided)
- 2 celery ribs, small dice
- 1 carrot, grated (reserve a tiny bit to sprinkle on top for garnish)
- 1 small red onion, fine dice (divided)
- 4 Tablespoons apple cider vinegar *
- 2/3 cup Spanish pimento olives, sliced *
- ½ teaspoon sweet paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon celery seeds
- ¾ teaspoon sea salt (+/-) *
- 1/8 teaspoon black pepper (+/-)
Instructions
- Make the Cashew Vegan Mayonnaise, place in the refrigerator until ready to assemble the macaroni salad.
- Cook the elbow macaroni until al dente, then run under cold water to cool. Drain thoroughly, then place in a large bowl.
- Add half of the diced red bell pepper and half of the diced orange bell pepper to the macaroni bowl. Note: The other diced bell peppers will be added to the top as garnish.
- Add the 2/3 cup finely diced red onion, the diced celery, grated carrot, and sliced Spanish olives to the bowl. Gently toss the salad.
- Gently fold in the Cashew Vegan Mayonnaise, then add the apple cider vinegar and gently mix in.
- Add all the remaining ingredients and gently mix.
- Taste for flavor, add more seasoning, if desired.
- Sprinkle the top with the remaining diced red and orange bell pepper, some finely diced red onion, and a few sliced Spanish pimento olives.
- Serve and enjoy!
Notes
*Vegan Cashew Mayonnaise: The mayonnaise can be added right into the salad after making it. However, you may wish to dress the salad right before serving as the macaroni tends to soak up the mayonnaise leaving it a little dry. If you do need to moisten the salad, you can add a drop or two of apple cider vinegar and a little splash of plant milk.
*Spanish Pimento Olives: The olives are optional, but add great flavor to the salad. We purchased a 5 ¾ oz. jar (we did not use the whole jar). The 2/3rd cup measurement is before slicing the olives. We also sliced a few extra olives to add on the top for garnish. Read the label to ensure that the brand is Whole Food Plant Based compliant.
*Apple Cider Vinegar: If you like some extra tang to the salad, increase the apple cider vinegar a teaspoon at a time until you reach the desired flavor.
*Elbow Macaroni: We used Tinkyada Pasta Joy Gluten Free Brown Rice elbow macaroni.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: 8 to 10 (picnic size)
*Storage: Refrigerate, use within 5 days