Print

Vegan Macaroni Salad

  • Author: Lexi
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: Serves 4-6 1x
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Description

This quick and easy vegan macaroni salad is a flavorful twist on a classic recipe. It’s packed with vegetables, a creamy tahini mayo dressing and perfect for your next summer bbq or picnic!


Scale

Ingredients

  • 12 oz macaroni or other pasta (cooked according to package directions)
  • 1 cup thinly sliced celery
  • 1 cup broccoli, finely diced
  • 3/4 cup cherry tomatoes, halved
  • 3/4 cup shredded carrot
  • 1/2 cup finely diced bell pepper
  • 1/2 cup peas
  • 1/4 cup thinly sliced green onion
  • 1/3 cup sunflower seeds (optional)
  • 1/4 cup parsley, chopped well

Dressing:

  • 3/4 cup vegan mayonnaise
  • 1/4 cup dijon mustard
  • 2 tbsp tahini¬†
  • 2 tbsp vinegar-based hot sauce (like Frank’s Red Hot)*
  • 1 tbsp apple cider vinegar
  • 1/2 tbsp agave
  • 1 1/4 tsp salt
  • 3/4 tsp paprika
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder

Instructions

  1. Cook pasta according to package directions in salted water. Drain and rinse in cold water.
  2. While pasta is cooking, add celery, broccoli, tomatoes, carrot, pepper, peas, green onion, sunflower seeds and parsley to a large mixing bowl. Add in cooked pasta and dressing and toss until evenly coated.
  3. Refrigerate for at least 3 hours and serve cold. 

Notes

*Leave out hot sauce if you don’t want any spice.

You can make ahead up time up to 5 days in advance.

Keywords: vegan macaroni salad