Vegan Macaroni Salad

• portions: 6 servings
• temps actif: 15 minutes
• temps total: 25 minutes

Ingrédients

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

Instructions

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.

Nutrition

• Calories: 401 kcal
• Lipides Totaux: 25 g
• Lipides Saturés: 3 g
• Lipides Insaturés: 0.4 g
• Sodium: 435 mg
• Glucides Totaux: 35 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 4 g
• Protéines: 5 g