Go Back
–+ servings
Mom's Vegan Macaroni Salad

Mom's Vegan Macaroni Salad

Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 12
Calories: 97kcal
Author: Connie 🥕
Mom's Vegan Macaroni Salad 💚Petite bite-size pasta, with tart olives, crisp celery & diced onion covered in a creamy vegan dressing. The perfect combination of flavors & textures makes this macaroni salad so good, you'll go back for seconds. Or thirds. Ok . . . fourths.
Print Recipe
US Customary - Metric

Equipment

Ingredients

  • 1 16 oz pkg salad macaroni Ditalini
  • 4 stalks celery diced
  • 1/2 yellow onion diced
  • 3/4 C black olives sliced
  • 3/4 C pimiento green olives sliced

Dressing

  • 1/2 C vegan mayo
  • 3 Tbsp sweet pickle relish
  • 2 Tbsp ketchup
  • 1 Tbsp yellow mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper freshly ground
  • 1/4 tsp paprika

Instructions

  • Boil macaroni according to package directions, until al dente or just tender.
  • Rinse under cold water. Thoroughly drain.
  • In a large mixing bowl, combine cooled macaroni, celery, onion, and olives.
  • Set aside.

Dressing

  • In a separate bowl, whisk together dressing ingredients.
  • Pour dressing over macaroni and gently fold in, until completely combined.
  • Cover salad and refrigerate until chilled or prior to serving. Enjoy!💚

Video

Notes

🥕You're going to LOVE this macaroni salad. One tip when preparing it: Keep all of your veggies diced/sliced to be about equal in size. Not much larger than the macaroni itself.

Nutrition

Calories: 97kcal | Carbohydrates: 4g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 491mg | Potassium: 56mg | Fiber: 1g | Sugar: 2g | Vitamin A: 205IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
Tried this recipe? I love to see your photos!Mention @thecarrotunderground or tag #thecarrotunderground!

⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please consider rating it using stars in the comments below. It helps other readers and allows more people to find it online. I love hearing from you! Let’s keep in touch!