Vegan Macaroni Salad

• porciones: 6 servings
• tiempo activo: 15 minutes
• tiempo total: 25 minutes

Ingredientes

8 ounces dry macaroni noodles

1 red or green bell pepper (diced)

1/2 red onion (diced)

2 celery stalks (diced (about 1 cup; 135g))

1/2 cup grated carrot

1/4 cup sweet gherkins (pickles)* (diced)

1 cup vegan mayo (store-bought, oil-free, or see notes)

1 tablespoon prepared yellow mustard

1 tablespoon sweet gherkin brine

2 tablespoons white vinegar

1/4 teaspoon garlic powder (optional)

1 teaspoons cane sugar

1/4 teaspoon salt

Instrucciones

Cook the Pasta: Generously salt a large pot of water and bring to a boil. Cook the pasta to al dente, according to package instructions, stirring occasionally. Drain the pasta and rinse well with cold water until the pasta comes to room temperature.

Make the Dressing: Add the mayo to a large bowl with the mustard, pickle brine, vinegar, garlic, sugar, salt, and black pepper, to taste. Whisk well, until combined.

Combine: Add the cooled pasta to the bowl with the bell pepper, onion, celery, carrot, and pickles. Mix well, until everything is evenly coated in dressing.

Serve & Store: Serve immediately, or place in the refrigerator and chill for 30 minutes before serving. Leftovers will keep in the fridge for up to 5 days.

Nutrición

• Calorías: 401 kcal
• Grasa Total: 25 g
• Grasa Saturada: 3 g
• Grasa No Saturada: 0.4 g
• Sodio: 435 mg
• Carbohidratos Totales: 35 g
• Fibra Dietética: 2 g
• Azúcares Totales: 4 g
• Proteína: 5 g