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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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Course:
Pasta salad
Cuisine:
Vegan / Healthy
Diet:
Vegan, Vegetarian
Keyword:
vegan macaroni salad
Prep Time:
15
minutes
minutes
Cook Time:
10
minutes
minutes
Total Time:
25
minutes
minutes
Servings:
6
Calories:
188
kcal
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:
188
kcal
|
Carbohydrates:
15
g
|
Protein:
3
g
|
Fat:
13
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Sodium:
140
mg
|
Potassium:
129
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
2146
IU
|
Vitamin C:
19
mg
|
Calcium:
9
mg
|
Iron:
1
mg
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