Easy Vegan Macaroni Salad

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This easy vegan macaroni salad is a delicious and satisfying dish that's perfect for picnics, barbecues, or a simple weeknight dinner. Made with tender elbow macaroni, crunchy vegetables like celery, bell peppers, and onion, and tossed in a creamy vegan dressing, its bursting with flavor and texture!

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The dressing is a blend of mayonnaise, apple cider vinegar, yellow mustard, and a touch of cane sugar for sweetness. It's a crowd pleaser that's ready in no time!

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Ingredients you will need

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• Elbow Macaroni

• Celery - You only need one rib.

• Red Bell Pepper - Feel free to use any color bell pepper. We used red to give the recipe a pop of color.

• Onion - You can also use a red onion if you prefer a stronger onion flavor.

• Vegan Mayonnaise - Follow Your Heart Vegenaise works great!

• Apple Cider Vinegar - Apple cider vinegar helps create a perfect balance of creamy but slightly tangy.

• Yellow Mustard - Yellow mustard works best for this recipe.

• Organic Cane Sugar - Some sugars are made using bone char. So, we like to use Wholesome brand or you can look for a vegan label on other brands.

• Salt

• Pepper

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Tips

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• The best way to serve this macaroni salad is cold so I would recommend chilling in the fridge overnight.

• Taste test and add more salt or pepper if needed.

• You can store the macaroni salad in an airtight container in the refrigerator for up to five days.

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If you make this recipe, please be sure to tag us on Instagram @thrivegourmetfood :)

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