This creamy vegan macaroni salad is a lovely addition to summertime picnics, potlucks and parties, but leftovers also make great take-to-work lunches. Feel free to add other fresh herbs and veggies that you crave; sometimes I substitute scallions for the onion, sometimes cilantro for the parsley, sometimes sun-dried tomatoes for the cherry tomatoes. Be creative!
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 6-8 servings
- 1 pound elbow macaroni
- 2 large celery stalks, sliced crosswise
- 1/4 cup finely chopped red onion
- 3 T. minced fresh parsley
- 8 ounces cherry tomatoes (optional)
- 1/2 cup finely chopped veggie bacon (optional)
- 3/4 cup soy mayonnaise, either store-bought or homemade
- 1/2 cup dairy-free sour cream, such as Tofutti
- 2 t. white wine vinegar
- 1 1/2 t. sugar
- 1/2 t. sea salt, plus more to taste
- Freshly ground pepper, to taste
1. Bring a large pot of water with a pinch of salt to a boil over medium high heat. Add the macaroni and boil until al dente, about 8-12 minutes. Drain the pasta under cold water. Rinse the pasta in cold water for 30 seconds to a minute. Shake out the excess water and transfer pasta to a medium-large mixing bowl. Cover and refrigerate until cool.
2. Once the pasta is cool, add the celery, red onion, parsley, tomatoes, and veggie bacon. Toss until the veggies are evenly distributed.
3. In a small mixing bowl, combine the soy mayonnaise, dairy-free sour cream, white wine vinegar, sugar, and sea salt. Add to the pasta, folding in until evenly coated the salad. Add salt and freshly ground pepper to taste. Serve cold.