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Creamy vegetable pasta salad with broccoli, tomatoes, and green onions in a bowl.
Lexi

Vegan Macaroni Salad

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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!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Pasta
Cuisine: American
Calories: 766
Ingredients Method Nutrition Notes

Ingredients
  

  • 12 oz macaroni or other pasta cooked according to package directions
  • 1 cup thinly sliced celery
  • 1 cup broccoli finely diced
  • ¾ cup cherry tomatoes halved
  • ¾ cup shredded carrot
  • ½ cup finely diced bell pepper
  • ½ cup peas
  • ¼ cup thinly sliced green onion
  • ⅓ cup sunflower seeds optional
  • ¼ cup parsley chopped well
Dressing:
  • ¾ cup vegan mayonnaise
  • ¼ cup dijon mustard
  • 2 tablespoon tahini
  • 2 tablespoon vinegar-based hot sauce like Frank's Red Hot*
  • 1 tablespoon apple cider vinegar
  • ½ tablespoon agave
  • 1 ¼ teaspoon salt
  • ¾ teaspoon paprika
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder

Method
 

  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.

Nutrition

Calories: 766kcalCarbohydrates: 84gProtein: 18gFat: 39gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.003gSodium: 1371mgPotassium: 742mgFiber: 8gSugar: 9gVitamin A: 5713IUVitamin C: 71mgCalcium: 97mgIron: 4mg

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