Mom's Vegan Macaroni Salad
Servings: 12
Calories: 97kcal
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.
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Equipment
- large bowl
- medium bowl
- 4 qt saucepan or stovetop pot
- Knife
Ingredients
- 1 16 oz pkg salad macaroni Ditalini
- 4 stalks celery diced
- ½ yellow onion diced
- ¾ C black olives sliced
- ¾ C pimiento green olives sliced
Dressing
- ½ C vegan mayo
- 3 tablespoon sweet pickle relish
- 2 tablespoon ketchup
- 1 tablespoon yellow mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper freshly ground
- ¼ teaspoon 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
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