This traditional Macaroni Salad is a plant-based version, unlike those often served at picnics, family gatherings, and holidays which are usually laden with mayonnaise.
I have an alternative with this recipe using homemade mayo which is dairy-free, oil-free, and sugar-free. Not only is it made with tofu, but it also is full of antioxidant goodness.
Broccoli, carrots, bell pepper, and whole-grain pasta make this one salad to keep on hand year-round. Honestly, you could add whatever chopped veggies you like. I blanched the broccoli so it would be slightly softened and is easier to digest for some.
You can use quinoa pasta, which is a wonderful gluten-free noodle that holds its integrity, offers a healthy dose of dietary fiber, and tastes very similar to the traditional wheat noodle. There are some brands that make good brown rice pasta as well. A healthier alternative to white flour that converts to sugar in your body.
Try one of these plant-based salad recipes:
The sriracha and pickle juice in this sauce adds a fun, layered tangy flavor. Adding some pickles to the mix for some added crunch. Who said eating your veggies has to be boring?!
Make sure you use the silken tofu to make the sauce extra smooth. Tofu is wonderful in that you can use it in place of dairy to make creamy, protein-rich based sauces in a healthier way. Tofu is low in fat, and you can just add the spices and flavorings to make it taste just the way you like, without any unnecessary fat.
Serve this pasta salad dish alongside a veggie burger and baked beans and you’re ready for a picnic party!
I’d love to hear your feedback in the comments below for this Vegan Macaroni Salad recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!
Macaroni Salad
Equipment
- Measuring Cups and Spoons
Ingredients
- 4½ cups cooked elbow macaroni not rinsed, cooled
- ½ cup broccoli florets
- ⅓ cup grated carrot
- ½ cup celery chopped
- ⅓ cup green onion chopped
- ½ cup sweet (or dill if you prefer) pickles chopped
- ⅓ cup red bell pepper chopped
For the Dressing
- 1 cup Silken tofu firm
- ¼ cup white wine vinegar
- 3 Medjool dates pitted
- 1 Tbl yellow mustard
- 1 Tbl sweet pickle juice
- 1 Tbl nutritional yeast
- ¼ tsp sriracha
- ¼ tsp garlic powder
- sea salt and pepper to taste
Instructions
- In a small blender, blend together the dressing ingredients until smooth and refrigerate until ready to use.
- In a large bowl, combine the cooked and cooled macaroni with the dressing. At first the pasta will be a little sticky from the starch, once the dressing coats the noodles they'll be easier to stir.)
- Add the vegetables and stir well.
- For best flavor, refrigerate for at least 30 minutes, or until chilled, before serving.
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