I bring this macaroni salad to BBQs and potlucks and everyone loves it — no one even realizes it's vegan!
Ingredients
- whole-wheat elbow pasta: 2 cups
- bell pepper: 0.5 piece (diced)
- corn: 0.33333 cup
- stalk celery: 1 piece (diced)
- red onion: 2 Tbsp (diced)
- vegan mayonnaise: 0.5 cup
- white vinegar: 3 tsp
- ½ teaspoons Dijon mustard: 1 piece
- white sugar: 0.5 tsp (optional)
- salt: 0.25 tsp
- ground black pepper: 0.25 tsp
Metric Conversion
Stages of cooking
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Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Strain pasta and rinse under cold water. Drain.
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Combine bell pepper, corn, celery, and red onion in a bowl. Mix together vegan mayo, vinegar, Dijon mustard, sugar, salt, and pepper in a small bowl; pour over vegetables. Mix in cold pasta and toss to combine. Taste and adjust seasonings as needed.
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Cover pasta salad and let cool in fridge for at least 90 minutes before serving, stirring occasionally to mix sauce into pasta evenly.
