The Best Vegan Macaroni Salad

• servings: 8 servings
• active time: 15 minutes
• total time: 53 minutes

Ingredients

8 ounces macaroni noodles

2 ribs celery, minced

1/2 medium red bell pepper, minced

1/4 small red onion, minced

1/4 cup chopped sweet pickles (or sweet pickle relish)

1/4 cup minced fresh dill

1 cup vegan mayo

2 tablespoons sweet pickle juice

1 tablespoon apple cider vinegar

1 tablespoon granulated sugar

2 teaspoons mustard (yellow or dijon)

1/4 teaspoon salt

few shakes black pepper

tiny pinch garlic powder

Directions

Prepare the macaroni noodles according to package instructions, then immediately rinse well with cold water. Add the drained noodles to a large bowl and drizzle with a teaspoon of olive oil and stir, so the noodles don't all stick together.

Finely chop the celery, red bell pepper, red onion, dill, sweet pickles and add them to the bowl with the noodles.

Make the dressing: In a medium sized bowl, whisk together all dressing ingredients until well combined.

Pour the dressing over your macaroni salad ingredients and toss until everything is well coated.

Cover and refrigerate for at least 30 minutes if you can to allow the flavors to meld together. It will keep for 4-5 days in a covered container in the refrigerator. Stir before serving and enjoy!

Nutrition

• Calories: 302 kcal
• Total Fat: 19 g
• Saturated Fat: 2 g
• Unsaturated Fat: 2 g
• Sodium: 334 mg
• Total Carbohydrate: 27 g
• Dietary Fiber: 1 g
• Total Sugars: 4 g
• Protein: 4 g