Macaroni salad

Easy Vegan Macaroni Salad

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I never ate at lot of macaroni salad growing up.

My dad would sometimes buy it from the deli, and on the rare occasion I did eat it, I loved it.

It’s sweet, creamy, tangy, and savory all at the same time! Crunchy veggies, and macaroni noodles, mayo, vinegar, and a little sugar.

One day my neighbor was talking about wising he had some vegan macaroni salad and suddenly I was craving it too. So I went home and recreated the macaroni salad of my childhood.

Now days, I make this side all of the time. Its quick, easy and crowd pleaser. All of my kids love it and that is a win as far as I am concerned.

I would like to think this kind of dish originated in the south, but I actually looked it up and you can thank the New England states for this tasty side.

My guess is it was the south that decided to add sugar. Just like ice tea, the south believes sugar makes most things better.

Regardless of where macaroni salad came from, I’m just glad it did, because this classic side dish is now one of my favorites, and is so easy to make!!

INGREDIENTS:

  • 16 oz package elbow macaroni

  • 1/2 red bell pepper

  • 1/2 small yellow onion

  • 1 carrot

  • 2 stalks celery

  • 1 cup vegan mayo

  • 2 tablespoons apple cider vinegar

  • 1/4 cup sugar, or 2 tablespoons agave

  • 1 teaspoons salt

  • 1/2 teaspoon pepper

  • optional: dried parsley for garish

INSTRUCTIONS:

  1. Boil noodles according to package instructions. Drain, rinse, and set aside.

  2. Finley dice the onion, pepper and celery. Grate the carrot on a box grater or finely dice it as well.

  3. Toss the noodles and diced veggies together in a large bowl.

  4. In a small bowl mix together the mayo, sugar, vinegar, salt and pepper.

  5. Pour the mayo mixture over the noddles and stir until everything is well combined.

  6. Serve room temp or chilled.

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