Dijon Macaroni Salad
This salad is great for a summer grill-out or any time you need a quick, filling side dish. Utilizing vegan mayo and mustard, this dish brings together the best of both worlds.
April 7, 2010
Makes 3 quarts
What you need:
- 1 pound elbow macaroni
- 1/2 cup vegetable broth, divided
- 1 cup carrots, shredded
- 1 cup celery, diced
- 1 cup red pepper, diced
- 1 cup frozen peas, thawed
- 1/2 cup green onions, thinly sliced
- 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:
- Cook the elbow macaroni in boiling salted water until al dente, about 10 minutes. Drain, rinse with cold water, drain well again, and transfer to a large bowl. Add 1/4 cup of the vegetable stock to the cooked macaroni and toss well to coat. Add the carrot, celery, red pepper, peas, and green onions, and toss with the macaroni.
- In a small bowl, whisk together the remaining ingredients and vegetable stock. Pour the dressing over the macaroni mixture and toss gently to combine. Cover and chill for 1 hour to allow the flavors to blend.
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