Macaroni Salad
Ingredients:
- 2 cups elbow macaroni, uncooked
- 165 g (¾ cup) vegan mayonnaise
- 30 ml (2 tbsp) apple cider vinegar
- 15 g (1 tbsp) yellow mustard
- 8.3 g (2 tsp) granulated sugar
- 3 g (½ tsp) salt
- 0.5 g (¼ tsp) black pepper
- 60 g (½ cup) celery
- 53.3 g (⅓ cup) red onion
- 75 g (½ cup) red bell pepper
- 2 tbsp fresh parsley, chopped
Equipments:
Features:
Meal Prep Friendly
Grain-Free
Soy-Free
Oil-Free
Nut-Free
Leftover Friendly
Nutrition:
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Rinse the cooked macaroni under cold water and let it cool completely before dressing — warm pasta absorbs the dressing unevenly and can turn the salad greasy instead of creamy.
Instructions:
- Cook pasta: Cook macaroni in well-salted boiling water until al dente according to package directions. Drain and rinse under cold water to stop cooking. Let cool completely.
- Make the dressing: Whisk together mayonnaise, apple cider vinegar, mustard, sugar, salt, and pepper in a large bowl.
- Combine: Add cooled macaroni, celery, red onion, bell pepper, and parsley to the dressing. Fold gently to coat everything evenly.
- Chill: Cover and refrigerate at least 1 hour before serving to allow flavors to meld. Stir and taste for seasoning before serving.
- Serve: Serve cold, garnished with a sprinkle of paprika and extra parsley if desired.
Tips: The pasta continues to absorb dressing as it chills. If it looks dry after resting, stir in a spoonful of mayo and a splash of milk to loosen it up.
Swaps: Use Greek yogurt in place of half the mayo for a lighter version. Sweet pickles or relish are a great addition for a classic deli-style flavor.
Storage: Refrigerate in a sealed container up to 4 days. Do not freeze.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The apple cider vinegar adds tang that cuts through richness and balances the flavors. The granulated sugar provides clean sweetness and helps balance acidity. The salt sharpens and balances every other flavor in the dish. The black pepper adds a subtle heat that rounds out the seasoning.
Macaroni Salad
Ingredients:
- 2 cups elbow macaroni, uncooked
- 165 g (¾ cup) vegan mayonnaise
- 30 ml (2 tbsp) apple cider vinegar
- 15 g (1 tbsp) yellow mustard
- 8.3 g (2 tsp) granulated sugar
- 3 g (½ tsp) salt
- 0.5 g (¼ tsp) black pepper
- 60 g (½ cup) celery
- 53.3 g (⅓ cup) red onion
- 75 g (½ cup) red bell pepper
- 2 tbsp fresh parsley, chopped
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The apple cider vinegar adds tang that cuts through richness and balances the flavors. The granulated sugar provides clean sweetness and helps balance acidity. The salt sharpens and balances every other flavor in the dish. The black pepper adds a subtle heat that rounds out the seasoning.
Prep:
Rinse the cooked macaroni under cold water and let it cool completely before dressing — warm pasta absorbs the dressing unevenly and can turn the salad greasy instead of creamy.
Instructions:
- Cook pasta: Cook macaroni in well-salted boiling water until al dente according to package directions. Drain and rinse under cold water to stop cooking. Let cool completely.
- Make the dressing: Whisk together mayonnaise, apple cider vinegar, mustard, sugar, salt, and pepper in a large bowl.
- Combine: Add cooled macaroni, celery, red onion, bell pepper, and parsley to the dressing. Fold gently to coat everything evenly.
- Chill: Cover and refrigerate at least 1 hour before serving to allow flavors to meld. Stir and taste for seasoning before serving.
- Serve: Serve cold, garnished with a sprinkle of paprika and extra parsley if desired.
