Vegan Macaroni Salad Food

VEGAN MACARONI SALAD

Vegan Macaroni Salad image

All the classic flavors come through in this vegan macaroni salad, from the pickle relish to the ground mustard. The only thing you'll be missing is leftovers! -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Lunch Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

2 cups uncooked elbow macaroni
1 cup vegan mayonnaise
2 tablespoons sweet pickle relish
3/4 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1 celery rib, chopped
1 small carrot, chopped
1/4 cup chopped onion
Dash paprika

Steps:

Cook macaroni according to package directions; drain and rinse with cold water. Cool completely. , For dressing, in a small bowl, combine the mayonnaise, pickle relish, sugar substitute, mustard, salt and pepper. In a large bowl, combine the macaroni, celery, carrot and onion. Add dressing and toss gently to coat. , Refrigerate until serving. Garnish with paprika.

Nutrition Facts : Calories 93 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 114mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

CREAMY VEGAN MACARONI SALAD

Creamy Vegan Macaroni Salad image

Whether you follow a plant-based diet or are just looking for a dairy-free alternative, this creamy macaroni salad is the perfect dish for your next summer BBQ or weeknight meal. We kept the same components of a typical creamy macaroni salad-tender elbow pasta, crunchy celery, sweet bell pepper, a hint of mustard and splash of vinegar-but swapped in vegan mayonnaise and vegan sour cream. Everybody will go back for seconds.

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

Kosher salt and freshly ground black pepper
8 ounces vegan elbow macaroni (about 2 cups; see Cook's Note)
1/2 cup vegan mayonnaise
1/4 cup vegan sour cream
2 tablespoons apple cider vinegar
2 tablespoons fresh flat-leaf parsley leaves, finely chopped
1 teaspoon dry mustard powder
1/2 teaspoon onion powder
2 celery stalks, finely diced (about 3/4 cup)
1/2 large red bell pepper, finely diced (about 3/4 cup)

Steps:

Bring a large pot of generously salted water to a boil over high heat. Boil the pasta until al dente, 7 to 8 minutes. Drain well, then transfer to a bowl to cool completely.
Meanwhile, whisk together the vegan mayonnaise, vegan sour cream, vinegar, parsley, mustard powder, onion powder, 3/4 teaspoons salt and several grinds of black pepper in a medium bowl until smooth and combined. Cover the dressing and refrigerate until ready to assemble.
Once the pasta is completely cool, fold in the dressing, celery, and peppers until thoroughly combined. Taste and adjust the seasoning with salt and pepper. Serve immediately or refrigerate in an airtight container for up to 3 days.

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