This recipe is great for lunches, potluck parties, and BBQs. Vegetarian options that everyone will enjoy - let alone vegan dishes - are hard to come by. This recipe uses a vegan, plant-based substitute for mayonnaise so similar that no one will know the difference.
I like my macaroni salad tangy and creamy with a little crunch.
You have a lot of wiggle room as far as ingredient substitutions for this recipe, but never, under any circumstances, serve dry macaroni salad. Ever. Here's my favorite recipe:
3 cups of elbow macaroni (or shells)
3/4 - 1 cup Vegenaise (or this more affordable option from Trader Joe's)
1/4 cup Ba-Tampte Mustard
2 Tbs Red wine vinegar
1/2 Red onion chopped
1/2 cup Celery chopped
1/2 cup Black olives sliced
1/3 cup Dill pickles chopped
1/4 cup Roasted red pepper chopped
Salt and pepper to taste
Boil the noodles for about 8-10 minutes. I like my noodles a little on the al dente side. Drain them and set them aside. Chop up all the veggies, add the noodles, and mix in the vegan mayo, mustard, red wine vinegar, salt and pepper. Chill the salad overnight and add more mayo if necessary. The noodles will absorb some of the mayo overnight.
This recipe makes about 6 servings and is great meatless alternative for lunches.