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I bring this macaroni salad to BBQs and potlucks and everyone loves it–people never even realize it’s vegan!
Ingredients
- 2 cups whole-wheat elbow pasta
- ½ bell pepper, diced
- 1/3 cup corn
- 1 stalk celery, diced
- 2 tablespoons diced red onion
- ½ cup vegan mayonnaise
- 3 teaspoons white vinegar
- 1 ½ teaspoons Dijon mustard
- ½ teaspoon white sugar (Optional)
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Directions
Step 1
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Strain pasta and rinse under cold water. Drain.
Step 2
Combine bell pepper, corn, celery, and red onion in a bowl. Mix together vegan mayo, vinegar, Dijon mustard, sugar, salt, and pepper in a small bowl; pour over vegetables. Mix in cold pasta and toss to combine. Taste and adjust seasonings as needed.
Step 3
Cover pasta salad and let cool in fridge for at least 90 minutes before serving, stirring occasionally to mix sauce into pasta evenly.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 180 | |
| % Daily Value * | |
| Total Fat8g | 10% |
| Saturated Fat1g | 6% |
| Sodium172mg | 7% |
| Total Carbohydrate25g | 9% |
| Dietary Fiber1g | 5% |
| Total Sugars3g | |
| Protein4g | |
| Vitamin C10mg | 50% |
| Calcium10mg | 1% |
| Iron1mg | 5% |
| Potassium96mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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