Macaroni salad is a summer picnic/BBQ staple. This veganized version uses vegan mayonnaise and vegan sourcream to recreate a super creamy salad that both vegans and non-vegans will love. Happy summer.
INGREDIENTS
8 oz macaroni
1/2 medium red bell pepper, finely chopped
1/2 medium red onion, finely diced
1 small carrot, peeled and shredded
2 dill pickles, finely chopped
1/4 cup chopped celery
(DRESSING)
1 cup vegan mayonnaise
1/4 cup vegan sour cream
2 Tbsp white vinegar
1/2 tsp red wine vinegar
1 Tbsp Dijon mustard
2 Tbsp fresh parsley, chopped
1 Tbsp scallions greens, finely chopped
1.5 tsp sugar
1 tsp minced garlic
1.5 tsp salt
1/2 tsp pepper
DIRECTIONS
1. Cook pasta according to package directions. Drain and rinse under cold water. Set aside.
2. While pasta is cooking wisk together dressing ingredients.
3. Combine macaroni and the rest of ingredients together in a large bowl. Pour dressing over ingredients and toss well to coat.
4. Let rest at least 15 minutes at room temperature. Refrigerate until ready to serve.