Simple Macaroni Salad | Pasta Salad with Veggies
Classic macaroni pasta salad with vegan mayonnaise and vegetables. This perfect summer salad is egg-free and can be customized to vegan!
macaroni pasta salad
uncooked dry pasta
I used elbow pasta
for cooking the pasta
adjust according to your taste
finely chopped including the green part
one single stick from the stalk including the greens
colored bell peppers
Bring 3 cups of water to boil. Add ¾ tsp of salt and 1 tsp of oil while the water is boiling. Cook the pasta aldente according to the directions in the package. I cooked the pasta for 7 minutes.
Drain the water and set the pasta aside—no need to reserve the pasta water. Make sure to drain the water thoroughly.
While the pasta is getting ready, chop all the veggies.
In a mixing bowl, add the cooked pasta, mayo, mustard, sugar, salt (¼ tsp), pepper, chopped green onion, celery, and bell peppers.
Cook the pasta aldente according to the directions in the package. I added ½ tsp of salt and 1 tsp of oil while cooking the pasta.
Gently combine and serve it chill. I usually refrigerate for atleast 2 to 3 hours.
As mentioned before, you can use any pasta (gluten-free) kind or any other small variety pasta for this salad.
You can keep it vegan but adding spicy mustard and, in that case, increase the sugar amount by a tsp or add 1 tsp of maple syrup.
I kept the macaroni salad egg-free. But you can add eggs and also regular mayo instead of vegan mayo.
There is no set measurement for mayo and honey mustard. Adjust them and also sugar, salt, and pepper according to your preference.
As my honey mustard contains vinegar, I did not add extra. If you are using spicy mustard, add 1 tbsp of white vinegar.
You can add regular onions instead of green onions or a combination of both.
I like to add colored bell peppers, but you can add just one color. I would recommend red bell peppers for the color pop.
You can use other veggies like carrots, sweet peas, corn, and even sweet pickles.