Craving a cool, refreshing, and absolutely delicious summer dish that's both plant-based and packed with flavor? Look no further! This vegan summer macaroni salad is about to become your new go-to recipe that will impress everyone at your next picnic, barbecue, or casual gathering. Bursting with crisp vegetables, creamy dressing, and perfectly cooked pasta, this salad is not just a side dish—it's a vibrant celebration of summer's freshest ingredients.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 8 oz elbow macaroni
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, diced
- 1/2 cup vegan mayonnaise
- 2 tbsp apple cider vinegar
- Salt and pepper to taste
Instructions
- Begin by bringing a large pot of salted water to a boil over high heat. Once boiling, add the 8 oz of elbow macaroni and cook according to package instructions, typically around 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
- While the pasta is cooking, prepare the vegetables. Rinse and halve the 1 cup of cherry tomatoes. Next, wash and dice the cucumber into small pieces, yielding about 1 cup. Then, dice the 1/2 cup of red bell pepper and the 1/4 cup of red onion into small, uniform pieces.
- Once the macaroni is cooked, drain it in a colander and rinse it under cold water to stop the cooking process and cool it down. Allow it to drain completely.
- In a large mixing bowl, combine the cooled macaroni, halved cherry tomatoes, diced cucumber, diced red bell pepper, and diced red onion. Gently toss the ingredients together to mix them evenly.
- In a separate small bowl, prepare the dressing by whisking together 1/2 cup of vegan mayonnaise and 2 tablespoons of apple cider vinegar. Add salt and pepper to taste, adjusting the seasoning according to your preference.
- Pour the dressing over the macaroni and vegetable mixture. Gently fold the dressing into the salad until all ingredients are well coated. Be careful not to mash the vegetables.
- Cover the bowl with plastic wrap or a lid and refrigerate the macaroni salad for at least 15 minutes to allow the flavors to meld together. This step is optional but recommended for enhanced flavor.
- Before serving, give the salad a gentle stir and taste for seasoning. Adjust with more salt, pepper, or vinegar if needed. Serve chilled and enjoy your refreshing vegan summer macaroni salad!
Tips
- For the best texture, make sure to rinse your cooked pasta with cold water to stop the cooking process and prevent clumping.
- Use ripe, fresh vegetables for maximum flavor and crunch. Choose cherry tomatoes that are firm and brightly colored.
- Allow the salad to chill for at least 15-30 minutes before serving to let the flavors meld together and enhance the overall taste.
- If you want to add extra protein, consider mixing in some chickpeas or diced tofu.
- For a more tangy dressing, experiment with adding a bit of Dijon mustard or fresh herbs like chopped dill or parsley.
- Store the salad in an airtight container in the refrigerator, and it will stay fresh for 2-3 days.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 16g
Saturated Fat: g
Cholesterol: 0mg
