Macaroni Salad with Vegetable Confetti

This mild and creamy vegan macaroni salad is reminiscent of the kind sold at deli counters, but with more going for it — namely, lots of veggies. Kid- and picky eater-friendly, it's a nice change-of-pace from sandwiches to pack for school or office portable lunches. For this recipe, we used Tolerant gluten-free organic green lentil pasta, just one of several such high-protein, legume-based pastas.  Adapted from The Vegetarian Family Cookbook. Photos by Evan Atlas.

Macaroni Salad with Vegetable Confetti

This mild and creamy vegan macaroni salad is reminiscent of the kind sold at deli counters, but with more going for it — namely, lots of veggies.

5 from 2 votes

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Course: Pasta salad

Cuisine: Vegan / Healthy

Diet: Vegan, Vegetarian

Keyword: vegan macaroni salad

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 6

Calories: 188kcal

Author: Veg Kitchen

Ingredients

• 1 cup mini-elbow macaroni or other tiny pasta
• ½ red bell pepper finely diced
• ½ cup frozen green peas thawed
• ½ cup cooked fresh or frozen corn kernels thawed
• 1 medium carrot finely diced
• ½ cup vegan mayonnaise
• 1 teaspoon prepared mustard
• 2 teaspoons sweet pickle relish
• Salt and freshly ground pepper to taste

US Customary - Metric

Instructions

• Cook the in plenty of steadily boiling water until al dente, then drain. Rinse under cool water, then drain again and transfer to a serving container.
• Combine the vegetables with the cooked pasta. Add the mayonnaise, mustard, and relish, and stir together.
• Season gently with salt and pepper. Serve at once or cover and refrigerate until needed.

Nutrition

Calories: 188kcal | Carbohydrates: 15g | Protein: 3g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 140mg | Potassium: 129mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2146IU | Vitamin C: 19mg | Calcium: 9mg | Iron: 1mg

Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Variation: You can substitute the veggies listed above with others that your kids might enjoy, such as green beans, broccoli, summer squash, etc., so long as they are cut into very small pieces.

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