Easy Macaroni Salad

This Easy Macaroni Salad makes a delicious vegan side and is briny, savory, and crunchy with tender noodles and a dairy-free creamy dressing.

This recipe comes to us from Mihaela Metaxa Albu of Blondelish.

For a video showing how to make this recipe, click here.

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Prep time: 10 minutes

Cook time: 10 minutes

Ingredients:

• 8 oz. (227g) macaroni pasta
• 5 oz. (140g) sweet gherkins, finely diced
• 1 red bell pepper, finely diced
• 2-3 stalks celery, thinly sliced
• 1 small red onion, finely diced
• 1 can (8.75 oz. / 248g) corn, drained

For the Dressing:

• 3/4 cup (175g) vegan mayonnaise
• 1/4 cup (70g) coconut yogurt
• 2 tbsp. pickle juice
• 2 tbsp. red or white wine vinegar
• 1 tbsp. maple syrup
• 2 tsp. Dijon mustard
• 1/4 teaspoon garlic powder
• 1/8 teaspoon crushed red pepper (optional)
• 1 tsp. sea salt, or to taste
• 1/2 tsp. ground black pepper, or to taste

Directions:

1. Cook the macaroni pasta in salted water according to package directions.

2. While the pasta cooks, chop all the ingredients needed for the salad.

3. Once the pasta is cooked to al-dente, drain and set aside in a large bowl. Drizzle with a bit of oil and toss to coat. This will keep the pasta from sticking to each other.

4. Add the chopped gherkins, bell pepper, celery, onion and corn into the pasta.

5. In a measuring cup, combine all of the dressing ingredients. Whisk well, then pour the dressing over the salad.

6. Toss the macaroni salad until nicely coated with the dressing.

7. You can serve this creamy macaroni salad immediately or let it chill in the fridge for about 30 minutes, to allow the flavors to meld.