Macaroni Salad

Well when there’s a BBQ, it’s hard for vegans to find some good options. Here’s a recipe that you can take and others will love it too (they won’t even know it’s VEGAN!!!!).

Ingredients

  • Elbow Macaroni
  • Vegan Mayonnaise (I used Earth Balance) – about 3 spoonfuls
  • about 3 dill pickles chopped
  • half a can of black olive chopped
  • 2 stalks of green onions chopped
  • 3 Tbsp of cane sugar
  • 1 to 2 tbsp of Apple Cider Vinegar
  • 3 to 4 tbsp of dijon mustard
  • Salt and Pepper to taste
  • Optional: Most people like carrots and celery in their macaroni salad, I prefer mine without. But I’m sure those additions would taste just delicious added in.

Directions

  • Empty about half a box of elbow macaroni into boiling water
  • While the pasta is cooking, mix the remaining ingredients in a bowl. This mixture comes out on the tangy side, so if you like it a little sweeter add in more sugar and keep experimenting until it’s to your liking.
  • Drain pasta and let cool
  • Once cool, mix pasta in the mayo mixture. Make sure it’s the right consistency for you. The amount I have is on the lightly covered, so if you like your salad heavier on the sauce mix in some more mayonnaise.
  • Chill overnight and then serve up to unsuspecting carnivores.
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3 thoughts on “Macaroni Salad

  1. Pingback: ASIAN-AMERICAN MACARONI-RICE SALAD or SHARON’S SUSHI SALAD | ANIMAL-FREE CHEF!

  2. Pingback: ASIAN-AMERICAN MACARONI-RICE SALAD or SHARON’S SUSHI SALAD | Health News

  3. Pingback: Pasta Mayo Salad | Keli Paan

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