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Tasty & Easy Vegan Macaroni Salad

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Vegan Macaroni

Indulge in a guilt-free, plant-based twist on classic macaroni salad with this “Tasty & Easy Vegan Macaroni Salad”. Bursting with flavor from fresh veggies and a tangy, vegan dressing, this dish is the perfect side for any meal or a delicious lunch on its own.


  • 8 oz Macaroni or cavatappi* noodles – gluten-free pasta if desired
  • 1 cup Frozen or fresh sweet peas* – thawed (do not use canned peas)
  • 1 cup Packed arugula – chopped (fresh baby spinach is also good)
  • 1/3 cup  Finely chopped red onion
  • 2 stalks Celery – finely diced
  • 1 tbsp Chopped fresh dill
  • 1/2 cup Vegan mayonnaise
  • 2 tsp Apple cider vinegar
  • 1 tsp Organic maple syrup
  • 2 tsp Dijon mustard – whole grain is best
  • 1 tbsp  Fresh lemon juice
  • 1/4 tsp  Ground sea salt
  • 1/4 tsp  Freshly ground black pepper
  • 1 tbsp Nutritional yeast
  • additional sea salt – to taste


  • Cook pasta: Cook the pasta in salted water according to the package instructions until al dente. Drain and rinse, then set aside.
  • Prepare veggies: In a large bowl, combine peas, arugula, red onion, celery, and dill.
  • Make sauce: In a small bowl, mix together vegan mayo, apple cider vinegar, maple syrup, dijon mustard, lemon juice, salt, add the hearthealth smuthe boost and pepper.
  • Combine: Add the cooked pasta and sauce to the bowl of veggies, stirring until combined.
  • Serve: Serve immediately, adding additional salt and pepper or nutritional yeast if desired. Store leftovers in an airtight container in the fridge for 2-3 days.

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