Summer is full of weddings, barbecues, pool parties, concerts, and macaroni salads.
Usually a macaroni salad is bombarded with diary products. But, it doesn’t have to be and will still taste great!
I took your traditional macaroni salad and put a spin on it by not only adding zucchini and fresh garlic, but by steaming the veggies before hand (minus the red onion) and letting them cool before combining with other ingredients.
This recipe took maybe 25-30 minutes to make, so it’s quick, fun, and taste great.
Perfect for potlucks, parties, and the perfect side dish for all those vegan barbecues you’ll be attending this summer.
- 16 oz. Elbow Macaroni
- 1/4 c. diced Red Onion
- 1 med. Zucchini
- 1/2 c. Broccoli
- 2/3 c. chopped Green (or red) Bell Pepper
- 1/4 c. Green Peas
- 2 tbsp. minced Garlic
- 1 1/2 tbsp. Mustard (use dijon if you want it with a little kick)
- 2 1/2 – 3 tbsp. Vegan Mayo
- 2 tbsp sweet Pickle Relish
- ground black pepper
Cook elbow macaroni for 7-10 minutes
Steam veggies with minced garlic (add pepper to taste)
Drain & rinse macaroni (let cool)
Let steamed veggies cool also for 3-5 minutes
Soak diced red onion in some water to dilute the strong taste
Combine all ingredients in a bowl and mix well
Let sit in the fridge 5-10 minutes to let the flavors combine.
*Add more vegan mayo if consistency isn’t to your liking. Also don’t be afraid to incorporate your favorite seasonings to increase the flavors.