Let’s be honest: Macaroni Salad is an often very overlooked side dish at parties. It’s one of those dishes that just doesn’t excite people. And now I’ll be honest, before I was vegan I actually never touched the stuff. When I became pregnant with my oldest, I had a crazy hankering for none other than macaroni salad. I hadn’t eaten it since I had become vegan. To remedy this, my mom and I created this delicious savory recipe, with a nice bite. It completely hit the mark on the craving and has also become a requested dish over the years at picnics and gatherings. And now, vegan macaroni salad is one of my very favorite summer side dishes, pregnant cravings or not (not, in my case)! Hope you enjoy it!
Momma's Macaroni Salad
Delicious and savory vegan macaroni salad
- 16 oz package of macaroni noodles, cooked
- 1 + ¼ cup vegenaise (or any vegan mayo - vegenaise is our favorite!)
- 1 large finely shredded carrot
- 1 can sliced black olives
- 2 stalks celery, diced
- 2 tsp good quality extra virgin olive oil
- 1 tbsp nutritional yeast flakes
- 1 ½ tsp garlic powder
- 2 tsp apple cider vinegar
- salt, to taste
Cook pasta as directed, let cool while preparing other ingredients.
Add all ingredients to a large bowl and mix. Add in more vegan mayonnaise, to achieve desired level of creaminess.
Refrigerate at least 1 hour before serving. This recipe holds well in the refrigerator overnight, so feel free to make a day ahead. Enjoy!
ps – these guys photobombed our mac salad shoot and they said to pass along that it was very tasty.😜
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