Picnics and barbecues and friends and family and mayonnaise-salads baking in the sun! Wait. What!? Not on your watch! Classic macaroni salad like mom used to make was so good and creamy, but let’s change it up just a bit. Use a tasty eggless mayo for a light and healthy take on tradition. The gluten-free brown rice pasta used in this recipe cooks up al dente and not mushy. Just add crunchy veggies and a pinch of celery salt and get back to the party!
Classic Macaroni Salad (Vegan & Gluten-Free)
Prep Time 5 minutes
Cook Time 16 minutes
Total Time 21 minutes
Servings 10
Calories 321 kcal
Ingredients
- 3 cups dry elbow pasta
- ⅓ cup carrots shredded or diced
- ⅓ cup celery diced
- ⅓ cup spring onion sliced
- ½ cup vegan mayo
- ½ tsp. celery salt
- ¼ tsp. black pepper
Instructions
-
Cook pasta according to package directions. Let cool before assembling salad.
-
In large bowl, toss together all ingredients until well combined.
Note: Refrigerate unused portion. May need to add more mayo if served the next day.
Recipe Notes
Add the ingredients to your cart and have a picnic!
Nutrition Facts
Classic Macaroni Salad (Vegan & Gluten-Free)
Amount Per Serving
Calories 321
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g5%
Sodium 205mg9%
Potassium 33mg1%
Carbohydrates 53g18%
Fiber 2g8%
Sugar 1g1%
Protein 7g14%
Vitamin A 762IU15%
Vitamin C 1mg1%
Calcium 6mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.