Yesterday I got a summertime craving for some super traditional macaroni salad. Amazingly, I don't think this is something I've craved in the ~10 years since I've been vegan, and I think this is the first time I've ever made a vegan version. It turned out really good so I thought I'd share.
Vegan Macaroni Salad
- 1 lb. pasta of your choice
- 1 cup Vegenaise (reduced fat version if you can find it)
- 1/4 cup white vinegar
- 2/3 cup sugar
- 2 tablespoons prepared yellow mustard
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1 sweet yellow onion, diced small
- 2 stalks celery, diced small
- 1 bell pepper, seeded and diced small (I used green but I think any color would work fine)
- 1 large grated carrot
- 1 small can sliced olives
Cook the pasta, drain, and rinse with cold water until it's no longer hot. In a large bowl, combine remaining ingredients, stir, add pasta, and stir again. Chill for at least several hours or if possible, overnight.
I wanted something really traditional so I went with white pasta, but I'd be curious to see how this might work with brown rice pasta...