The Best Vegan Macaroni Salad
Hands down the best Vegan Macaroni Salad, made with all the classic ingredients and tossed in a simple creamy sauce. This picnic-perfect dish is sure to be a hit at every potluck!
Ingredients
- 8 ounces macaroni noodles
- 2 ribs celery, minced
- 1/2 medium red bell pepper, minced
- 1/4 small red onion, minced
- 1/4 cup chopped sweet pickles ((or sweet pickle relish))
- 1/4 cup minced fresh dill
- 1 cup vegan mayo
- 2 tablespoons sweet pickle juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon granulated sugar
- 2 teaspoons mustard ((yellow or dijon))
- 1/4 teaspoon salt
- few shakes black pepper
- tiny pinch garlic powder
Directions
- 1
Prepare the macaroni noodles according to package instructions, then immediately rinse well with cold water. Add the drained noodles to a large bowl and drizzle with a teaspoon of olive oil and stir, so the noodles don't all stick together.
- 2
Finely chop the celery, red bell pepper, red onion, dill, sweet pickles and add them to the bowl with the noodles.
- 3
Make the dressing: In a medium sized bowl, whisk together all dressing ingredients until well combined.
- 4
Pour the dressing over your macaroni salad ingredients and toss until everything is well coated.
- 5
Cover and refrigerate for at least 30 minutes if you can to allow the flavors to meld together. It will keep for 4-5 days in a covered container in the refrigerator. Stir before serving and enjoy!