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creamy plant-based macaroni salad in a bowl

creamy plant-based macaroni salad

  • Author: Jackie Newgent
  • Yield: 6 servings 1x
  • Category: Salad
  • Cuisine: American,
  • Diet: Vegan

Description

If you’re planning to have a picnic — or an indoor picnic — anytime soon, this creamy plant-based macaroni salad recipe is a must-make! (Actually, I personally think it’s a must-make anytime you feel like it!)


Ingredients

Units Scale
  • 8 ounces organic macaroni or campanelle pasta
  • 1/2 cup vegan mayo
  • 3 tablespoons drained, minced pepperoncini or other pickled peppers
  • 1 1/2 tablespoons unfiltered organic apple cider vinegar
  • 2 teaspoons Dijon mustard
  • 3/4 teaspoon sea salt
  • 1 cup veggies of choice (I used extra-thinly sliced fennel stalks and freshly roasted red bell pepper)
  • 1/3 cup arugula microgreens or finely chopped arugula leaves
  • 1 or 2 scallions, thinly sliced

Instructions

  1. Cook the macaroni using my “lid-cooking” technique: Bring (salted) water to a boil; stir in pasta; bring back to a boil; cover with lid; turn off heat; let it “lid cook” undisturbed for the exact time suggested on the package. That’s it!
  2. Drain the pasta, add to a medium bowl, and stir with 3 to 4 large ice cubes until cooled to room temperature. Drain well of any excess liquid. Chill.
  3. In a large bowl, stir together the mayo, pepperoncini, vinegar, mustard, and salt until well combined. Add the cool macaroni and veggies of choice and stir to combine.
  4. When ready to serve, fold in the arugula microgreens and scallion. If desired, top with additional arugula microgreens to serve.

Nutrition

  • Serving Size: 1 cup
  • Calories: 200
  • Sugar: 2g includes 1g added sugars
  • Sodium: 630
  • Fat: 5g
  • Saturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 33g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 0mg

Keywords: macaroni salad, picnic food, comfort food, plant-based comfort, pasta, plant-based recipe