Creamy Vegan Macaroni Salad 5 ★

How to Make Creamy Vegan Macaroni Salad

1. Cook and cool the macaroni

   Bring a large pot of salted water to a boil, then cook the elbow macaroni according to package directions.

   Drain the pasta, rinse under cold water until cool, then drain very well so the salad does not get watery.

2. Prep the vegetables and herbs

   Dice the red and green bell peppers, celery, and red onion, then chop the fresh parsley into small, bite-size pieces.

   Pat the vegetables dry with a clean towel if they seem wet, which helps keep the salad creamy.

3. Whisk together the vegan dressing

   In a medium bowl, whisk the vegan mayo, Dijon mustard, maple syrup, apple cider vinegar, and lemon juice until smooth.

   Add the garlic powder, onion powder, salt, and black pepper, then whisk again until everything looks fully combined.

4. Combine salad ingredients

   Place the cooled macaroni in a large mixing bowl, breaking up any clumps gently with your hands or a spoon.

   Add the diced bell peppers, red onion, celery, and parsley to the bowl with the macaroni.

5. Dress the salad

   Pour the vegan dressing over the macaroni mixture, starting with about three quarters, and gently fold until everything is coated.

   Add the remaining dressing if you want a creamier texture, then taste and adjust salt or pepper if needed.

6. Chill and serve

   Cover the bowl and chill the macaroni salad in the refrigerator for at least 1 hour so the flavors mingle.

   Give the salad a gentle stir before serving, and add a sprinkle of fresh parsley on top if you like.