Vegan Macaroni Salad [Gluten-Free]
An easy-to-make Vegan Macaroni Salad with just 4 ingredients plus salt and pepper to taste...a perfect side for your favorite summer fare including veggie burgers, tofu kebabs, grilled portobello sandwiches and more.
Servings 6
Calories 290kcal
Equipment
Ingredients
- 8 oz. gluten-free elbow macaroni (I used Modern Table; you can use traditional pasta if not avoiding gluten)
- 3 medium carrots, peeled and cut into large pieces
- 1 tablespoon scallion, roughly chopped
- ½ cup plus 2 tablespoon vegan mayonnaise, divided (I recommend Follow Your Heart brand)
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Start by boiling water and cooking gluten-free pasta according to package directions (times range depending on brand). When the pasta is done, drain and rinse with cold water in a colander. Stir the pasta so that the additional water drains as well. Allow to stand about 1-2 minutes.
- While the pasta is cooking, finely chop carrot and scallion pieces in a food processor using the pulse setting. You can also use a food chopper.
- Add pasta to a large mixing bowl. Stir in carrot and scallion mixture, followed by ½ cup mayonnaise. Add salt and pepper to taste. Refrigerate for 1 hour.
- When you are ready to serve, mix in additional 2 tablespoons mayo and garnish as desired.
Video
Notes
The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.
Nutrition for this recipe was calculated using Modern Table brand elbow macaroni. Using a different gluten-free pasta will change the calculation.
Nutrition
Calories: 290kcal | Carbohydrates: 29g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Fiber: 3g