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.
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Servings:
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
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 (Estimate per Serving)
Calories: 188kcalCarbohydrates: 15gProtein: 3gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 140mgPotassium: 129mgFiber: 2gSugar: 3gVitamin A: 2146IUVitamin C: 19mgCalcium: 9mgIron: 1mg
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