You don't have to be vegan to enjoy this vegan macaroni salad! The colorful array of veggies give it texture and flavor and help make it lighter than traditional pasta salads. It's perfect to bring along to your next picnic or potluck. Source:, February 2020

Pam Lolley


Ingredient Checklist


Instructions Checklist
  • Cook pasta according to package directions. Drain; rinse with cold water and drain well. Transfer to a large bowl. Add peas, celery, bell pepper and scallions; toss gently to combine.

  • Combine mayonnaise, lemon zest, lemon juice, salt and pepper in a small bowl. Add the dressing to the pasta mixture; gently stir until thoroughly combined. Serve immediately or cover and refrigerate until ready to serve.


To make ahead: Refrigerate in an airtight container for up to 3 days.

Nutrition Facts

185 calories; 10.4 g total fat; 1.1 g saturated fat; 338 mg sodium. 150 mg potassium; 19.8 g carbohydrates; 3.3 g fiber; 2 g sugar; 4.5 g protein; 908 IU vitamin a iu; 19 mg vitamin c; 37 mcg folate; 23 mg calcium; 1 mg iron; 38 mg magnesium;