Vegan Macaroni Salad

This Vegan Macaroni Salad is a delightful twist on a classic dish, featuring creamy dressing and a medley of fresh vegetables. It's perfect for picnics or potlucks, packed with flavor and nutrition.

Ingredients

• Elbow macaroni - 150 grams
• Vegan mayonnaise - 4 tablespoons
• Dijon mustard - 1 tablespoon
• Apple cider vinegar - 1 tablespoon
• Maple syrup - 1 teaspoon
• Red bell pepper - 1/2, diced
• Cucumber - 1/2, diced
• Green onion - 2, chopped
• Celery - 1 stalk, diced
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Paprika - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped

Steps

1. Cook the elbow macaroni according to package instructions until al dente, then drain and rinse under cold water to cool.
2. In a large mixing bowl, combine the vegan mayonnaise, Dijon mustard, apple cider vinegar, and maple syrup, stirring until smooth.
3. Add the cooled macaroni to the dressing, followed by the diced red bell pepper, cucumber, green onion, celery, salt, black pepper, and paprika.
4. Mix everything thoroughly until the pasta and vegetables are well coated with the dressing.
5. Garnish with chopped fresh parsley and serve chilled or at room temperature.

Nutrition

• Calories: 320
• Protein: 7 g
• Carbs: 50 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 360 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 10 g
• Water: 0.05 L

Health Benefits

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

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