-
15
minPrep Time -
10
minCook Time -
25
minReady in -
perYield -
280
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Salad
- Allergens:gluten,soy
- Seasons:spring,summer
- Cuisines:American
- Courses:
Recipe Description
This creamy, dilly vegan macaroni salad is the perfect side dish for any summer gathering, picnic, or barbeque. Packed with fresh herbs, crunchy vegetables, and a tangy dressing, it’s a crowd-pleaser that will have everyone asking for seconds.
Ingredients
- 8 oz macaroni, cooked according to package directions and cooled
- 1/2 cup vegan mayonnaise
- 1 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tsp sugar
- 1/4 cup fresh dill, chopped
- 1/2 cup diced cucumber
- 1/2 cup diced red bell pepper
- 1/4 cup sliced green onions
- Salt and pepper to taste
Steps:
- In a large bowl, combine the vegan mayonnaise, apple cider vinegar, Dijon mustard, sugar, and chopped dill. Whisk until smooth.
- Add the cooked and cooled macaroni to the bowl, along with the diced cucumber, red bell pepper, and sliced green onions.
- Toss well to ensure the macaroni and vegetables are evenly coated with the dressing.
- Season with salt and pepper to taste.
- Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
Similar recipes that you might like:
PICKED
Creamy Irish Potato and Leek Soup
A creamy blend of potatoes, leeks, and carrots, made completely vegan, that warms you up from the inside out
PICKED
Turkish Patates Salatası
Experience the joy of Turkish cuisine with this refreshing vegan Patates Salatası, a delightful mix of zesty lemon and fresh herbs coating tender potatoes.
PICKED
Vegan Breakfast Cookies
Crafted with the finest oats, nuts, seeds, and fruits, these Vegan Breakfast Cookies offer the perfect balance of nutrition and flavor, making mornings irresistibly delightful.
American, Dairy-Free, Quick & Easy, Spring, Summer | No Comments » on Vegan Macaroni salad