What's Cooking?

Dijon Macaroni Salad

Spice up your Fourth of July barbecue with the perfect macaroni salad.

Makes 3 quarts

What You Need:

1 pound elbow macaroni, cooked and drained
1/2 cup vegetable broth, divided
1 cup shredded carrots
1 cup diced celery
1 cup diced red pepper
1 cup frozen peas, thawed
1/2 cup thinly sliced green onions
3/4 cup vegan mayonnaise
3 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 cup chopped parsley

What You Do:

  1. In a large bowl, add cooked macaroni and 1/4 cup of vegetable stock and toss well to coat. Add carrot, celery, red pepper, peas, and green onions, and toss with macaroni.
  2. In a small bowl, whisk together remaining ingredients and remaining vegetable stock. Pour dressing over macaroni mixture and toss gently to combine. Cover and chill for 1 hour before serving.
 Comments

More What's Cooking?

Chocolate Mousse

When you're craving chocolate, here's a healthy and quick dessert to satisfy your sweet tooth.
Read More »

Grilled Vegetable Pizza

Celebrate the final days of summer with perfectly grilled vegan pizza.
Read More »

Homemade Marinara Sauce

Pasta’s perfect partner doesn’t get better than this family recipe.
Read More »

Chocolate Chip Cookie Dough Mini-Muffins

The classic cookie gets a healthy makeover with these muffins.
Read More »

Neapolitan Bars

Strawberry, chocolate, and vanilla come together in these sweet, simple bars.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »