Vegan Macaroni Salad
30-minute vegan pasta salad loaded with colorful veg and tossed in a dairy-free, undetectably tofu-based dressing. Perfect for summer shindigs, cookouts, and picnics.
Foto: Minimalist Baker — Minimalist Baker
Ingredients
- 4 cups elbow macaroni shells ((GF for gluten-free eaters))
- 1/2 medium red pepper ((diced))
- 1 cup celery ((diced))
- 1/4 cup red or green onion ((diced))
- 1 cup silken firm tofu ((make sure it’s silken or it won’t blend right))
- 2 -3 Tbsp dried dill*
- 2 -4 Tbsp agave nectar or cane sugar ((or honey if not vegan))
- 1/4 tsp sea salt, black pepper & garlic powder
- 2 Tbsp vinegar ((white wine is best))
- 2 Tbsp avocado or olive oil
- 1 Tbsp spicy mustard ((for tang))
- Water ((to thin))
Steps
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Cook noodles according to package instructions, drain, and set aside.
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Chop veggies and set aside.
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Prepare dressing by adding silken tofu, dill, salt, pepper, garlic powder, agave nectar (or sugar), vinegar, oil, and spicy mustard to a blender and blending until well combined. Scrape down sides as needed. If having trouble blending add water in Tablespoon amounts until it has enough liquid to churn properly.
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Taste and adjust seasonings as needed. I added more dill, mustard, salt and agave.
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Toss drained noodles and veggies with the dressing in a large serving bowl. Chill for at least 1-2 hours before serving. The flavors will meld and the salad will thicken up the longer it chills.
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Serves 8 (as original recipe is written). Store leftovers in the fridge for up to a few days.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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