Description
This vibrant Macaroni Salad combines creamy plant-based cheese, crisp fresh vegetables, and a tangy apple cider vinegar dressing for a refreshing and satisfying summer dish. Perfect for picnics, potlucks, or light meals, it offers bright, fresh flavors with simple, versatile ingredients.
Ingredients
Scale
Pasta
- 1 1/2 cups small elbow macaroni pasta
Vegetables
- 1/2 cup red bell pepper, chopped
- 1/2 cup cucumber, chopped
- 1/4 cup green onions, sliced
- 2 tablespoons fresh herbs (parsley or dill), finely chopped
Dressing
- 1/2 cup plant-based mayonnaise (natural)
- 3 tablespoons apple cider vinegar (natural)
- 1 teaspoon vegetarian Worcestershire sauce (natural)
- 1/2 teaspoon natural gelling agent
- Salt and pepper, to taste
Additional
- 1/2 cup creamy plant-based cheese
Instructions
- Cook the Pasta: Boil the macaroni in salted water until tender but firm to the bite. Drain and rinse thoroughly under cold water to stop cooking and cool it down, preventing mushiness.
- Prepare the Vegetables: While the pasta cooks, chop the red bell pepper, cucumber, and green onions into bite-sized pieces. Finely chop the fresh herbs to evenly distribute their flavor.
- Make the Dressing: In a bowl, whisk together plant-based mayonnaise, apple cider vinegar, vegetarian Worcestershire sauce, and natural gelling agent until creamy and light. Season with salt and pepper to taste.
- Combine Everything: Toss the cooled pasta with chopped vegetables and dressing, ensuring each piece is well coated. Gently fold in the plant-based cheese without breaking it down.
- Chill and Serve: Refrigerate the salad for at least one hour to allow flavors to meld. Serve chilled for the best experience.
Notes
- Cook macaroni slightly al dente to maintain chewiness.
- Rinse pasta with cold water immediately after cooking to stop further softening.
- Adjust the tartness and creaminess of the dressing to your preference.
- Stir the salad gently to keep vegetables crisp and cheese intact.
- Prepare the salad a few hours ahead and refrigerate well-covered for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: No cooking - boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
Keywords: macaroni salad, plant-based cheese, apple cider vinegar dressing, summer salad, vegetarian, plant-based, picnic dish
