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.
INGREDIENTS
- 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
DIRECTIONS
- 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.
