Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Pam Lolley
Source: EatingWell.com, February 2020

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Recipe Summary test

active:
20 mins
total:
20 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

Tips

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

Nutrition Facts

185 calories; protein 4.5g; carbohydrates 19.8g; dietary fiber 3.3g; sugars 2g; fat 10.4g; saturated fat 1.1g; vitamin a iu 907.6IU; vitamin c 19.4mg; folate 36.8mcg; calcium 23.1mg; iron 1.2mg; magnesium 38.4mg; potassium 150.1mg; sodium 337.9mg; thiamin 0.2mg.
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Reviews (3)

3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/05/2020
Love this easy salad with grilled veggie burgers. Read More
Rating: 5 stars
07/07/2020
Super delicious and easy. Add chickpeas for more fiber and protein and corn since it's in season. Add a whole lemon to the dressing. Read More
Rating: 5 stars
04/28/2021
Excellent - used a little less lemon juice, no zest. Added some corn and garlic powder. Will definitely be making again for cook outs in the summer Read More
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