the best vegan macaroni salad
The simple things like pasta and creamy caesar dressing are what really matter in life. Make the best vegan macaroni salad right now!
Servings 6 servings
Ingredients
- 3 C macaroni
- ¾ C caesar salad dressing (or creamy cucumber dressing)
- 1 ½ teaspoon dijon mustard
- 2 tablespoon vegan mayonnaise
- ½ teaspoon ground black pepper
- ⅓ C finely chopped celery
- ⅓ C finely chopped carrot
- ⅓ C finely chopped cucumber
- ½ C finely chopped red onion
- ¼ C finely chopped basil
- ¼ C finely chopped cilantro
Instructions
- Cook the macaroni noodles until al dente and rinse under cool water. Drain well.
- Combine the noodles with the vegetables and herbs in a large bowl.
- Add vegan mayonnaise, dijon mustard, and ground black pepper to whatever dressing you're using or combining! This will just give it a bit more creaminess and tanginess. BUT taste it! It might need more acidity in which case add a little bit of apple cider vinegar. This is totally customizable. Remember I just made this up on the spot using leftovers in the fridge, so you can adjust to your liking.
- Pour the dressing over the noodles and vegetables and toss until well coated. Refrigerate until ready to serve. This could be made the day ahead for the flavours to really mesh together!
