Description

This vegan macaroni salad is a healthier version of a traditional mac salad! Loaded with macaroni, crunchy veggies, and a creamy lightened-up sauce (with a secret ingredient!), this recipe tastes decadent and delicious.

Ingredients

Scale

8 oz elbow noodles, gluten-free if needed
6 tablespoons vegan mayo
1/2 cup silken tofu (or sub with more vegan mayo)
2 tablespoons apple cider vinegar
1 tablespoon dijon mustard
2 teaspoons dried dill
1/2 teaspoon salt
1/4 cup sweet pickle relish
1/2 cup bell pepper, diced
1/2 cup celery, diced
1/4 cup diced red onion

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Instructions

Cook your elbow noodles in salted water according to package instructions. Rinse with cold water and drain, then transfer to a large mixing bowl.
Blend the vegan mayo, silken tofu, apple cider vinegar, dijon mustard, dill, and salt until smooth to make a sauce.
Add the sauce, relish, bell pepper, celery, and red onion to the mixing bowl. Stir until well combined.
Serve immediately, or store in the fridge until you are ready to serve.

Notes

This macaroni salad will keep in the fridge for up to a week and is freezer-friendly. To freeze, let it thaw in the fridge overnight before serving.

Nutrition

Serving Size: 1 serving
Calories: 140cal
Sugar: 3.4g
Sodium: 330.14mg
Fat: 7.63g
Saturated Fat: 0.89g
Carbohydrates: 13.35g
Fiber: 1g
Protein: 3g
Cholesterol: 0mg

Keywords: vegan pasta salad, healthy macaroni salad, lightened up macaroni salad