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Recipe

Easy Vegan Macaroni Salad

5 from 3 votes
Author: Thomas Pagot
This fresh macaroni salad is packed with crispy veggies, fresh herbs, al dente pasta, and comes with a bright vinaigrette dressing! Plant-based, refreshing, and super simple to prepare!
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Prep Time : 15 minutes
Cook Time : 8 minutes
Total Time : 23 minutes
Servings 3 servings
Calories 202 kcal

Ingredients
 

  • 1 and 1/2 cup dry large elbow macaroni pasta
  • 1/3 cup frozen green peas
  • 4 small radishes sliced
  • 1/3 cup diced cucumber
  • 1/4 cup diced red onion
  • 1/4 cup loosely packed mint
  • 1/4 cup loosely packed cilantro
  • 1/4 cup vegan ricotta optional

Vinaigrette Dressing

  • 3 tbsp oil
  • 1 tbsp white rice vinegar
  • 1 tbsp lime juice
  • 1 tsp yellow mustard
  • 1 tsp maple syrup
  • 1 tsp white miso optional
  • 1/4 tsp ground black pepper
  • 1/4 tsp and 1/8 tsp salt

Instructions
 

  • Bring a large pot of salted water to a boil. Once boiling, add the pasta and cook it according to the package instructions.
  • Once tender, drain and rinse the pasta under cold water a few times to stop the cooking process. Transfer to a mixing bowl.
  • Add the green peas, radishes, cucumber, red onion, fresh herbs, and vegan ricotta if using. Pour in the vinaigrette dressing (recipe below) and toss to coat. Taste and adjust the saltiness if needed and serve.

Vinaigrette Dressing

  • In a small bowl, whisk together all of the ingredients together.

Notes

  • Do not overcook the pasta. You don't want mushy pasta! Stop the cooking as soon as the pasta is al dente and rinse under cold water to stop the cooking process.
  • Salt the cooking water. Do not hesitate to add a generous pinch of salt to the pasta cooking water. It will enhance the overall taste of the salad.
  • Optional add-ins: If you want to add even more flavor to this salad, a few options are chopped sun-dried tomatoes, avocado, bell peppers, or even olives!
  • Make ahead: For the best flavor and texture, serve this salad within 2-3 hours. If you don't plan to serve it within this timeframe, stir the cooked pasta with the vegetables and keep it in the refrigerator (you can toss it with a teaspoon of oil to prevent the pasta from sticking to each other). Toss it with the dressing right before serving.
  • Add protein: If you want to make this salad more balanced, you can add vegan chicken strips, smoked tofu, or some thinly sliced seitan.

Nutrition

Serving: 1 serving | Calories: 202 kcal | Carbohydrates: 42.1 g | Protein: 7.3 g | Fat: 1.1 g | Sodium: 22 mg | Potassium: 87 mg | Fiber: 2.9 g | Sugar: 4.6 g | Calcium: 12 mg | Iron: 2 mg
Course : Appetizer, Salad
Cuisine : Mediterranean
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