A simple and colorful vegan macaroni salad, this is reminiscent of the kind sold at deli counters, but with lots more going for it.
Kid-friendly and grown-up adaptable: Serve as is to kids, who might like the idea of eating “confetti,” and embellish adult portions with minced fresh herbs—scallion, parsley, and/or dill. Toasted pumpkin or sunflower seeds scattered over the top also add a nice touch.
- Pack leftover portions in thermoses to use as part of portable lunches. This also makes a delightful picnic dish, packed in a shallow storage container.
- For a slightly more sophisticated yet still kid-friendly salad, use pasta twists, like cavatappi or rotini.
Recipe adapted from The Vegetarian Family Cookbook. Photos by Hannah Kaminsky, BittersweetBlog.com.
- 8 ounces elbow macaroni (or your favorite short chunky shape)
- 1/2 medium red bell pepper, finely diced
- 3/4 cup frozen green peas, thawed
- 3/4 cup cooked fresh or frozen corn kernels, thawed
- 1 medium carrot, finely diced (or about 3/4 cup sliced baby carrots)
- 1/2 cup vegan mayonnaise
- 1 teaspoon prepared mustard
- 2 teaspoons sweet pickle relish, optional
- Salt and freshly ground pepper to taste
- Finely chopped scallion, parsley, and/or dill
- Toasted sunflower or pumpkin seeds
- Cook the macaroni according to package directions until al dente, then drain. Rinse under cool water, then drain again and transfer to a serving container.
- Combine half of the vegetables with the cooked pasta. Set the rest aside.
- In a small bowl, combine the mayo, mustard, and optional pickle relish, and stir together. Pour into the container with the pasta and stir together. Season with salt and pepper.
- Scatter the remaining vegetables over the top. Serve at once or cover and refrigerate until needed. Pass around any of the optional embellishments when serving, if you’d like.
If you like this simple pasta salad, you might also enjoy …
See lots more delicious salads & sides.