Vegan Macaroni Salad

• 份量: 6 servings
• 活動時間: 15 minutes
• 總時間: 25 minutes

食材

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

步驟

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.

營養

• 卡路里: 401 kcal
• 總脂肪: 25 g
• 飽和脂肪: 3 g
• 不飽和脂肪: 0.4 g
• 鈉: 435 mg
• 總碳水化合物: 35 g
• 膳食纖維: 2 g
• 總糖: 4 g
• 蛋白質: 5 g