Recipe: Indulgent Macaroni Salad

Hello everyone,img_4255

The air is crisp, the leaves are getting crunchy, but for some reason, the weather hasn’t quite turned to fall just yet.

I recently needed to make an appetizer for a weekend potluck. During the fall, I love to make winter squash salad and more ‘hearty’ foods. I took this opportunity to make one last “feel good” summer flavored appetizer. I made  my indulgent vegan macaroni salad. Check out this quick and easy (under 30 minutes!) recipe below!

Cheers,

Jocelyn


Indulgent Vegan Macaroni Salad

Prep Time: ~20 minutes; Yield: Serves 10

***Please feel free to share widely, just give me some credit or a link back

Ingredients/ Shopping List:

  • 1 package, elbow pasta
  • 1 cup red and green pepper, diced
  • ½ cup celery, diced
  • ½ cup red onion, diced
  • ½ cup carrot, diced
  • ½ cup Hampton Creek Just Mayo (used Light)
  • ¼ tbs Hampton Creek Just Sweet Mustard 
  • ¼ cup apple cider vinegar
  • 1 tsp. dijon mustard
  • 2 tbs parsley
  • Paprika, to taste
  • Salt & Pepper, to taste

Directions:

  • Bring salted water to boil.
    • Cook pasta according to package.
    • Strain, run under cold water to stop cooking, and set aside.
  • Dice the red & green peppers, carrots, celery, and red onion.
    • In a large bowl, mix well and set aside.
  • Finely chop the parsley.
  • In a small bowl, combine the Just Mayo, Just Sweet Mustard, dijon mustard, apple cider vinegar, parsley, salt and pepper.
  • Toss the macaroni and chopped veggies with the dressing.
  • Top with paprika, to taste.
  • Let chill for one hour.
  • Enjoy!

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