Vegan Macaroni Salad
Ingredients
1½ cups dry elbow pasta
⅔ cup vegan mayo
1 tbsp unsweetened almond milk + extra as needed.
3 tbsp chopped fresh parsley leaves
3 tbsp minced fresh dill
1 tbsp apple cider vinegar
1 tbsp Dijon mustard
¼ cupfrozen peas, thawed
½ red pepper, small dice
¼ cup kalamata olives, chopped
¼ cup red onion, finely chopped
1 celery stalk, finely chopped
⅓ cup vegan cheddar shreds
½ block smoked tofu, diced
Sea salt and freshly ground black pepper, to taste
Directions
Bring a large pot of salted water to a boil and cook pasta according to the package instructions. Drain and rinse the pasta well with cold water and allow it to sit in the colander and drain of water completely.
Meanwhile, in a large bowl, whisk together a quick sauce by combining; vegan mayo, plant-based milk, parsley, dill, vinegar, and Dijon. You want the sauce to be thick but slightly runny. It will thicken slightly as it sits in the salad mixture.
Stir in the cooked pasta, peas, red pepper, olives, onion, celery, vegan cheese, smoked tofu, and season with salt and pepper, to taste.
Cover and place into the fridge for a minimum of 2 hours or up to 2 days.
Serve cold.
https://freerecipenetwork.com/vegan-macaroni-salad/