Recipes

Vegan Macaroni Salad

Name: Vegan Macaroni Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Ingredients: 8 ounces dry macaroni noodles; 1 red or green bell pepper (diced); 1/2 red onion (diced); 2 celery stalks (diced (about 1 cup; 135g)); 1/2 cup grated carrot; 1/4 cup sweet gherkins (pickles)* (diced); 1 cup vegan mayo (store-bought, oil-free, or see notes); 1 tablespoon prepared yellow mustard; 1 tablespoon sweet gherkin brine; 2 tablespoons white vinegar; 1/4 teaspoon garlic powder (optional); 1 teaspoons cane sugar; 1/4 teaspoon salt

6 servings

분량

15 minutes

활동 시간

25 minutes

총 시간

요리 시작

재료

8 ounces dry macaroni noodles

1 red or green bell pepper (diced)

1/2 red onion (diced)

2 celery stalks (diced (about 1 cup; 135g))

1/2 cup grated carrot

1/4 cup sweet gherkins (pickles)* (diced)

1 cup vegan mayo (store-bought, oil-free, or see notes)

1 tablespoon prepared yellow mustard

1 tablespoon sweet gherkin brine

2 tablespoons white vinegar

1/4 teaspoon garlic powder (optional)

1 teaspoons cane sugar

1/4 teaspoon salt

방향

Cook the Pasta: Generously salt a large pot of water and bring to a boil. Cook the pasta to al dente, according to package instructions, stirring occasionally. Drain the pasta and rinse well with cold water until the pasta comes to room temperature.

Make the Dressing: Add the mayo to a large bowl with the mustard, pickle brine, vinegar, garlic, sugar, salt, and black pepper, to taste. Whisk well, until combined.

Combine: Add the cooled pasta to the bowl with the bell pepper, onion, celery, carrot, and pickles. Mix well, until everything is evenly coated in dressing.

Serve & Store: Serve immediately, or place in the refrigerator and chill for 30 minutes before serving. Leftovers will keep in the fridge for up to 5 days.

영양 정보

1회 제공량

칼로리

401 kcal

지방 전체

25 g

포화 지방

3 g

불포화 지방

0.4 g

트랜스 지방

콜레스테롤

나트륨

435 mg

탄수화물 전체

35 g

식이섬유

2 g

총 당류

4 g

단백질

5 g