“This delicious vegan macaroni salad recipe is everything a classic macaroni salad should be with diced onion, celery, and bell pepper along with shredded carrots and chopped pimento peppers. Only it’s made vegan with vegan-friendly ingredients!"
– elbow macaroni pasta
– vegan mayo
– white vinegar
– granulated sugar
– yellow mustard
– sea salt
– ground black pepper
– optional black salt (kala namak) see notes by visiting Veggie Fun Kitchen
– red onion finely diced
– celery diced
– bell pepper diced
– grated carrot
– pimento chopped
1. Prepare the macaroni according to package directions. Drain when finished cooking and run cold water over it to begin the cool-down process. Set aside.
3. Use a large bowl. This is the bowl you will mix everything in. Whisk together the vegan mayo, vinegar, sugar, mustard, salt and pepper, and black salt together if you are using it. See notes about the amount of sugar used.
4. As you dice the vegetables, add them to the bowl with the mixed dressing. Dice the onions, bell pepper, celery, and pimento. Peel and shred the carrot if you didin't buy it pre-shredded. Add all to the bowl.
5. Once the pasta has been drained and rinsed, I pat it dry a littte bit. Add it to the bowl with the diced vegetables and dressing. Toss all together.
6. Cover and refrigerate. It will take up to two hours to be cooled enough to serve. Store extras in an airtight container in the frige for up to five days.