Get ready to transform your summer gatherings with the most irresistible vegan pasta salad that'll have everyone asking for seconds! This Vegan Pimento Macaroni Salad isn't just another side dish—it's a creamy, tangy, and utterly delicious culinary adventure that proves plant-based eating can be incredibly exciting and full of flavor. Whether you're a committed vegan or just looking to switch up your traditional pasta salad recipe, this dish promises to be a crowd-pleaser that's both simple to make and impossible to put down.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups elbow macaroni
- 1/2 cup vegan mayonnaise
- 1/4 cup diced pimentos
- 1/4 cup diced celery
- 1/4 cup diced red onion
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions
- Fill a large pot with water and add a pinch of salt. Bring the water to a rolling boil over high heat.
- Add the elbow macaroni to the boiling water and cook according to package instructions, typically 8-10 minutes, until the pasta is al dente. Stir occasionally to prevent sticking.
- While the pasta is cooking, prepare the vegetables. Finely dice the celery, red onion, and pimentos into uniform small pieces.
- Once the pasta is cooked, drain in a colander and rinse immediately with cold water to stop the cooking process and cool the pasta quickly.
- In a large mixing bowl, combine the cooled macaroni, diced pimentos, celery, and red onion.
- Add vegan mayonnaise and apple cider vinegar to the pasta mixture. Gently fold all ingredients together until evenly coated.
- Season with salt and pepper to taste, mixing thoroughly to distribute the seasoning.
- Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld and salad to chill.
- Before serving, stir the salad and adjust seasoning if needed. Serve cold as a side dish or light lunch.
Tips
- • For the best texture, rinse your pasta with cold water immediately after cooking to stop the cooking process and prevent clumping. • Use fresh, crisp vegetables to add maximum crunch and flavor to your salad. • Allow the salad to chill for at least 30 minutes before serving to let the flavors develop and meld together. • For extra flavor, consider adding a sprinkle of smoked paprika or chopped fresh herbs like parsley or chives. • If you want a bit more tang, adjust the apple cider vinegar to suit your taste preferences. • Make sure your vegan mayonnaise is high-quality for the best creamy consistency. • This salad keeps well in the refrigerator for 2-3 days, making it perfect for meal prep or make-ahead entertaining.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 30g
Protein: 4g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
