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.
Salad
Vegan Macaroni salad
This creamy, dilly vegan macaroni salad is the perfect side dish for any summer gathering, picnic, or barbeque.
About this recipe
Method
15 min prep · 10 min cook
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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