-
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
- 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.
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American, Dairy-Free, Quick & Easy, Spring, Summer | No Comments » on Vegan Macaroni salad