🥗 The Best Creamy Vegan Macaroni Salad (A Classic Recipe!)

🥗 The Best Creamy Vegan Macaroni Salad (A Classic Recipe!) 🥗

Macaroni salad is a beloved classic. It is the perfect side dish for picnics, potlucks, and barbecues. It is creamy, tangy, and full of satisfying crunch. However, the traditional dressing is made with mayonnaise, which contains eggs.

But do not worry. Creating a rich, creamy, and completely vegan macaroni salad is incredibly easy. All you need is a simple swap for the mayonnaise. This plant-based version is just as delicious as the original. No one will even guess it is vegan!

This guide will give you a simple, foolproof recipe. It is perfect for making ahead of time. Get ready to bring the best side dish to your next gathering. Let's make this crowd-pleasing classic. ✅

🤔 What is the Secret to a Creamy Vegan Dressing?

The secret to a perfect vegan macaroni salad is the dressing. We need to create that classic creamy and tangy flavor. This is done without using any eggs or dairy. The key is a high-quality vegan mayonnaise.

Years ago, finding good vegan mayo was difficult. Today, there are many fantastic brands available in most grocery stores. They taste just like the real thing. This makes creating a creamy dressing incredibly simple.

The rest of the classic dressing ingredients are already vegan. We will use apple cider vinegar for a tangy kick. A little Dijon mustard adds depth. A touch of maple syrup will balance the flavors perfectly. It is a simple and delicious combination.

🥣 How Do You Make the Best Vegan Macaroni Salad?

This recipe is simple, classic, and always a hit. The most important step is to let it chill before serving. This allows the pasta to absorb the flavors of the dressing. It makes the salad even creamier.

What Ingredients Do You Need?

For the Salad:

• 1 pound (450g) of elbow macaroni
• 1 cup of finely chopped celery
• 1/2 cup of finely chopped red onion
• 1/2 cup of finely chopped red bell pepper
• 2 tablespoons of fresh chopped dill or parsley

For the Dressing:

• 1 ½ cups of your favorite vegan mayonnaise
• 2 tablespoons of apple cider vinegar
• 1 tablespoon of Dijon mustard
• 1 tablespoon of maple syrup
• Salt and black pepper to taste

What Are the Instructions?

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package directions until it is al dente. Do not overcook it.

2. Rinse the Pasta: This is a very important step. Once the pasta is cooked, drain it. Immediately rinse it under cold water. This stops the cooking process and prevents the salad from becoming mushy.

3. Chop the Vegetables: While the pasta is cooking, finely chop your celery, red onion, and red bell pepper.

4. Mix the Dressing: In a small bowl, whisk together the vegan mayonnaise, apple cider vinegar, Dijon mustard, and maple syrup. Season with salt and pepper to taste.

5. Combine Everything: In a large bowl, combine the cooled pasta, the chopped vegetables, and the fresh dill. Pour the creamy dressing over the top. Stir everything together until it is well-coated.

6. Chill and Serve: Cover the bowl and refrigerate your vegan macaroni salad for at least one hour before serving. This allows the flavors to meld together perfectly. Enjoy! 🌱