Vegan Macaroni Salad
This easy Vegan Macaroni Salad is my go-to pasta salad. It tastes just like the classic creamy pasta salad I remember from my childhood, but this one is all vegan. Easily made gluten free and no chopping required! Ready in less than 30 minutes!
Servings: 12 servings
- 16 ounces macaroni noodles or other small to medium shaped pasta (gluten free, if desired)
- 1 cup frozen green peas
- 1 ½ cups vegan mayonnaise
- 3 tablespoons white vinegar
- 2 tablespoons organic cane sugar
- 1 tablespoons yellow mustard
- ¾ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 14 ounces coleslaw mix
- ¼ cup chopped fresh parsley optional
Cook the macaroni noodles in well salted water according to package directions until al dente. Place the frozen peas in the bottom on a large colander and pour the cooked pasta over the top. Drain well and set aside to cool.
In a small bowl, whisk together the vegan mayo, vinegar, mustard, sugar, salt and pepper until smooth. Set aside.
In a large mixing bowl, add the coleslaw mix and cooked pasta and peas. Pour in the dressing from step 2 and mix well to incorporate all the ingredients with the dressing.
Taste and adjust seasoning as necessary. Stir in fresh chopped parsley, if using.
Cover and refrigerate until ready to serve.
~ Cook the pasta in well salted water. This the first layer of flavoring.
~ Cook the pasta just until al dente. Do not over cook!
~ Allow the pasta to cool before adding the dressing. Otherwise, the warm pasta will absorb some of the dressing and the salad won't be as creamy.
~ Allow the finished dish to chill before serving.
~ This vegan macaroni salad can be made several days in advance.
Store this salad in an air-tight container in the fridge for up to 5 days.
I do not recommend freezing this pasta salad.
Serving: 0.75cup | Calories: 313kcal | Carbohydrates: 33g | Protein: 2g | Fat: 18g | Saturated Fat: 1g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Sodium: 525mg | Potassium: 12mg | Fiber: 1g | Sugar: 3g