Last step– pour the dressing overtop the pasta and veggies then stir to combine.The sweetness of the carrot and bell pepper is enough for me so I leave out sugar in the dressing but everyone’s palate is different! Taste test to see if you like more tang (add more vinegar), more mayo, or a hint of sweet. Third- prep the dressing! Whisk together the mayo, vinegar, and mustard with salt & pepper.Second step- chop your veggies! Add the veggies and the cooked pasta to a large bowl.First step- cook your pasta! When it’s tender, drain and rinse under cold water to stop the cooking process.Red Onion, Red Bell Pepper, Carrot, and Celery– the vegetables you add-in are totally customizable but I prefer this combo for a good balance of texture and flavor.Īs I said before, the beauty of this salad is that it is super easy to make! It’s also great for prepping in advance as it holds up well in the fridge for several days. 4 (6.0-ounce) cans albacore tuna, drained well 1 (14.I like to use Dijon here but regular yellow mustard is fine too. Dijon Mustard– just a hint of mustard adds depth and rounds out the flavor profile.You could also use apple cider vinegar, just keep in mind it may result in a sweeter macaroni salad. ingredients 8 ounces elbow macaroni (cooked) Dressing 1 cup mayonnaise 2 tablespoons vinegar 1 tablespoon yellow mustard 1 teaspoon sugar 1 teaspoon salt. I prefer white vinegar but you can sub red or white wine vinegar if that’s what you have on hand. Distilled White Vinegar– vinegar is what gives the salad it’s scrumptious tangy flavor.I like Sir Kensington’s Fabanaise as it’s made from chickpeas but any kind will work. Dairy-free Mayonnaise– using store-bought vegan mayo helps keep this recipe quick and easy.Opt for whole wheat or whole grain gluten-free ( this is my favorite brand). Whole Grain Macaroni– the benefit of making your own macaroni salad is that you can use a more nutritious pasta.A delicious halfway point between a red-sauce pasta dish and a leafy green salad, this recipe combines the best of both worlds. Traditional tomato sauce is spiced up with extra herbs and drizzled over a jumble of tender pasta, hearty kidney beans, and fresh veggies. Especially because you can make it gluten-free and dairy-free and I swear no one will be able to tell the difference! This just might be the Holy Grail of vegan pasta salads. The good news is that making your own is ridiculously simple and so much more rewarding. But, as with many prepared foods in the southeast, it can be near impossible to find your favorites sans dairy. Honestly I would still buy it if they had a dairy-free option because I’m not ashamed to cut corners if what I’m buying tastes good. I used to love buying containers of it from Publix to enjoy outside in the fresh air. The creamy texture, the tangy flavor, the elbow macaroni…it’s the quintessential picnic food. With the return of BBQ season, my craving for macaroni salad is at an all-time high.
Vegan Macaroni Salad- all you need is 10 ingredients to make this dairy-free version of classic macaroni salad! (gluten-free option)
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