Classic summer salad! If given a choice between potato salad or macaroni salad, I choose macaroni! This is The Best Vegan Macaroni Salad ever, and I have friends and family members who back me on this. Creamy, flavorful dressing, not gloppy, and not weirdly sweet, the flavors in this dressing I promise are perfectly balanced for a fresh, smooth and creamy and ever so slightly tangy taste experience. Super easy to make, using standard condiments, probably already in your fridge. Add-in veggies are fully cusomizable. If you don't like one, leave it out! Bring along to your next summer BBQ or potluck!
In making the Best Vegan Macaroni Salad, the only hitch for me is that wheat pasta is not low-FODMAP. It contains moderate to high amounts of fructans in servings exceeding 1/2 cup. When making a hot pasta dish, I always go for gluten-free, brown rice or quinoa based pasta, but those tend to harden in an unpleasant way once chilled and no one wants to bite into macaroni salad and feel think you didn’t cook your pasta all the way. So for me, it’s back to wheat based semolina pasta for this recipe. It is not low-FODMAP, but can be enjoyed in very small servings. If you need to be gluten-free, use GF pasta accordingly. You may try cooking it 1-2 minutes longer than the package states, but not so much that the noodles fall apart.
I’m a fan of adding “stuff” to my macaroni salad, not only for adding visual color and beauty to the food, but also as another way of sneaking in extra veggies. If you have picky eaters, you can omit any of the colorful veggies like the red peppers, parsley, olives, and you’ll still have an amazing Vegan Macaroni Salad. But, for the absolute Best Vegan Macaroni Salad, try recipe as is and tell me if you agree!
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