Vegan Macaroni Salad (Easy!)

This classic-style macaroni salad is rich, creamy, and made with whole food plant-based ingredients! It's a crowd-pleasing side dish and great for potlucks.

📝 Ingredients

• 8 oz. elbow noodles (GF if desired)
• 2 celery stalks
• 1 roasted red bell pepper
• 1/4 cup red onion
• 1/4 cup fresh dill
• 1/4 cup pickle relish
• 3/4 cup Cashew Mayo (or store-bought mayo)
• 1 1/2 Tbsp. apple cider vinegar
• 1 Tbsp. pure maple syrup
• 2 tsp. Dijon mustard
• 1/8 tsp. salt

👨‍🍳 Instructions

1. 1Cook pasta: Cook the elbow noodles according to package instructions, leaving al dente (slightly firm, not mushy). Drain in a colander when finished and give it a quick rinse with cool water to halt the cooking. Drain well again.
2. 2Prepare veggies: Meanwhile, dice the celery and roasted pepper. Finely dice the onion. Roughly chop the dill. Place all in a large mixing bowl with the relish.
3. 3Make dressing: Place all dressing ingredients in a small bowl. Stir well to combine. (Please note this is a heavily-dressed salad as written, and the noodles will soak up much of the dressing as it chills. But if you prefer a lighter dressed salad, reduce the dressing or simply reduce the amount of mayo.)
4. 4Combine: Add the pasta (cooked & drained) to the bowl with veggies. Add the dressing and toss well. Add salt and pepper to taste if desired. You can serve it immediately or chill covered in the fridge for at least an hour to let the flavors combine further.