Description
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
- ⅓ 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
Instructions
- 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.
- 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.
- Cover pasta salad and let cool in fridge for at least 90 minutes before serving
- stirring occasionally to mix sauce into pasta evenly.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 2 hrs
Servings: 8