Easy Vegan Macaroni Salad

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!

📝 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)
• 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

1. 1Bring a large pot of salted water to a boil. Once boiling, add the pasta and cook it according to the package instructions.
2. 2Once tender, drain and rinse the pasta under cold water a few times to stop the cooking process. Transfer to a mixing bowl.
3. 3Add 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.
4. 4--- Vinaigrette Dressing ---
5. 5In a small bowl, whisk together all of the ingredients together.