Vegan Macaroni Salad

This vegan macaroni salad may be enjoyed by non-vegans as well. It is more flavorful, has texture, and is lighter than typical pasta salads thanks to the colourful assortment of vegetables. It is ideal to bring to your upcoming picnic or potluck.


200 gm whole-wheat elbow macaroni

200 gm frozen peas, thawed

One cup thinly sliced celery

1/2 cup diced red bell pepper

1/3 cup thinly sliced scallions

1/2 cup vegan mayonnaise

One teaspoon grated lemon zest

Two tablespoons lemon juice

3/4 teaspoon salt

1/4 teaspoon ground pepper


As directed on the package, cook the pasta. Drain thoroughly, then rinse with cold water. Place in a large bowl. Incorporate the peas, celery, bell pepper, and scallions after adding them.

In a small bowl, mix mayonnaise, lemon juice, zest, and seasonings. Add the dressing to the spaghetti mixture, then gently fold it in. Cover the dish and chill it in the fridge until you’re ready to serve.

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