Macaroni Salad

This creamy vegan macaroni salad is a delightful blend of textures and flavors, perfect for picnics or as a side dish at any gathering. Packed with fresh vegetables and a zesty dressing, it's a refreshing take on a classic American favorite.

Ingredients

• Elbow macaroni - 100 grams
• Vegan mayonnaise - 3 tablespoons
• Dijon mustard - 1 tablespoon
• Apple cider vinegar - 1 tablespoon
• Maple syrup - 1 teaspoon
• Red bell pepper - 50 grams, diced
• Celery - 50 grams, diced
• Green onion - 2 stalks, sliced
• Carrot - 50 grams, shredded
• Salt - 1/4 teaspoon
• Black pepper - 1/4 teaspoon
• Paprika - 1/4 teaspoon

Steps

1. Bring a pot of salted water to a boil and cook the elbow macaroni according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to cool.
2. In a large mixing bowl, combine vegan mayonnaise, Dijon mustard, apple cider vinegar, maple syrup, salt, black pepper, and paprika. Mix well until the dressing is smooth.
3. Add the cooled macaroni to the bowl with the dressing. Stir to combine, ensuring all the pasta is well coated.
4. Fold in the diced red bell pepper, celery, green onion, and shredded carrot until evenly distributed.
5. Taste and adjust seasoning if needed. Chill in the refrigerator for at least 10 minutes before serving.

Nutrition

• Calories: 250
• Protein: 6 g
• Carbs: 36 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in fiber from vegetables, promoting digestive health.
• Contains healthy fats from vegan mayonnaise, supporting heart health.

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