For a picnic party favorite, this vegan macaroni salad will make sure you are the highlight of every get-together!
Springtime is the commencement of outdoor parties, festivals, and gatherings for friends and family. One of my all-time favorite soul-food classic recipes has to be macaroni salad. I grew up on macaroni salad, but I had to find a way to make it taste just as delicious as I remembered while still keeping it vegan.
After a few trial and error attempts, I landed on a recipe that my friends loved. They had no idea that it was vegan and they were perplexed on how similar it tasted. Brownie points on that one! I love this recipe because it comes together so quickly. You can make a huge batch, pop it in the fridge, and take it with you the next day. The best part is that it keeps for a long time in the fridge. I opted to use regular elbow pasta for this recipe, but if you are sensitive to gluten, you can always swap it out for gluten-free pasta. It will taste just as delicious. I kept my macaroni salad more basic for this recipe so if you wanted to experiment with different vegetables or herbs. Some examples would be adding fresh dill instead of parsley, adding fresh cucumbers, carrots, and red onion. Whichever vegetables you have an affinity for, add them in. It’s an “anything goes” type of recipe so have fun with it and enjoy!