Simple Macaroni Salad | Pasta Salad with Veggies
Classic macaroni pasta salad with vegan mayonnaise and vegetables. This perfect summer salad is egg-free and can be customized to vegan!
Servings: 4
Calories: 182kcal
Ingredients
- ½ cup uncooked dry pasta I used elbow pasta
- 3 cups water for cooking the pasta
- 1 tsp salt divided
- 1 tsp oil
- ¼ cup vegan mayonnaise
- 1.5 tbsp honey mustard
- ½ tsp raw sugar
- ½ tsp ground pepper adjust according to your taste
- 1 green onion finely chopped including the green part
- 1 celery rib one single stick from the stalk including the greens
- ¼ cup colored bell peppers diced
Instructions
- Bring 3 cups of water to boil. Add ¾ tsp of salt and 1 tsp of oil while the water is boiling. Cook the pasta aldente according to the directions in the package. I cooked the pasta for 7 minutes.
- Drain the water and set the pasta aside—no need to reserve the pasta water. Make sure to drain the water thoroughly.
- While the pasta is getting ready, chop all the veggies.
- In a mixing bowl, add the cooked pasta, mayo, mustard, sugar, salt (¼ tsp), pepper, chopped green onion, celery, and bell peppers.
- Cook the pasta aldente according to the directions in the package. I added ½ tsp of salt and 1 tsp of oil while cooking the pasta.
- Gently combine and serve it chill. I usually refrigerate for atleast 2 to 3 hours.
Notes
- As mentioned before, you can use any pasta (gluten-free) kind or any other small variety pasta for this salad.
- You can keep it vegan but adding spicy mustard and, in that case, increase the sugar amount by a tsp or add 1 tsp of maple syrup.
- I kept the macaroni salad egg-free. But you can add eggs and also regular mayo instead of vegan mayo.
- There is no set measurement for mayo and honey mustard. Adjust them and also sugar, salt, and pepper according to your preference.
- As my honey mustard contains vinegar, I did not add extra. If you are using spicy mustard, add 1 tbsp of white vinegar.
- You can add regular onions instead of green onions or a combination of both.
- I like to add colored bell peppers, but you can add just one color. I would recommend red bell peppers for the color pop.
- You can use other veggies like carrots, sweet peas, corn, and even sweet pickles.
Nutrition
Calories: 182kcal | Carbohydrates: 18g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Sodium: 702mg | Potassium: 59mg | Fiber: 1g | Sugar: 3g | Vitamin A: 321IU | Vitamin C: 12mg | Calcium: 9mg | Iron: 1mg