This recipe is PERFECT for BBQs, cookouts, or potlucks! Macaroni, veggies, and a delicious dressing made with veganaise. It's so quick and easy to make too!
Course Salad, Side Dish
Cuisine American
Keyword vegan BBQ side, vegan cookout side dish, vegan pasta salad
116-ounce boxelbow pastacan substitute with gluten-free pasta
1red bell pepperdiced
1large carrotshredded
2stalks of celerydiced
1/2red onionfinely diced
1cupfrozen peas
Dressing:
1cupvegan mayo
1/4cupwhite wine vinegar
1Tablespoondijon mustard
1Tablespoonagavecan substitute with maple syrup
1/2teaspoondried dill
1/2teaspooncelery salt
1/2teaspoonsalt
1/4teaspoonpepper
Toppings:
chopped parsley
Instructions
Cook pasta according to package. Drain and place in a large bowl.
Add chopped veggies to the bowl.
Whisk together all the ingredients for the dressing. Pour over the macaroni and mix well.
Place in the fridge to chill for at least two hours (preferably overnight!) Taste and adjust seasonings and top with parsley before serving.
Notes
Macaroni salad tastes best once chilled. I recommend making this recipe the day before serving.Macaroni salad keeps in the fridge in an airtight container for about 1 week.