Macaroni Salad (Vegan)

Name: Macaroni Salad (Vegan)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: Salad:; 8.8 oz (250 g) macaroni noodles (gluten-free if needed); 1 red bell pepper, chopped; 1 medium onion, diced; 3 tomatoes, diced; 2 cups broiled kale with olive oil and pumpkin seeds; 1/2 cup (70 g) chopped dill pickles; 1/4 cup (45 g) olives; Oil-Free Dressing:; 1 (425 g/15 oz) can white beans, drained and rinsed; 2/3 cup (160 ml) plant-based milk; 3 Tbsp cashew butter or tahini; 2-3 garlic cloves; 1 Tbsp Dijon mustard; 1 Tbsp lemon juice; 1 Tbsp white vinegar; 3/4 tsp salt; Black pepper to taste

A healthy, vegan macaroni salad made with gluten-free noodles, fresh vegetables, and an oil-free, creamy dressing. Perfect for a light meal or side dish.

Allergens: none declared by this recipe.

Details

Author: CuisineSavvy
Cuisine: American
Course: Salad
Servings: 4
Prep Time: 20 minutes
Cook Time: 15 minutes
Diet: Vegan
Categories:#Vegan #Gluten-Free #Oil-Free #Healthy

Nutritional Values

This vegan macaroni salad is packed with fresh vegetables, whole grains, and a creamy oil-free dressing made from white beans and cashew butter. It's high in fiber, protein, and essential nutrients while keeping the calorie and fat content moderate.

Nutrient	Amount	% Daily Value
Calories	350 kcal	--
Total Fat	10 g	13%
Saturated Fat	1.5 g	8%
Sodium	400 mg	17%
Total Carbohydrate	50 g	18%
Dietary Fiber	8 g	29%
Total Sugars	6 g	--
Protein	12 g	24%

Instructions

Cook the macaroni noodles according to the package instructions, minus 1-2 minutes for al dente noodles. Drain and set aside to cool. Speed up cooling by spreading the macaroni across a wide tray.
Combine all the dressing ingredients in a high-speed blender and blend until smooth and creamy. Pause to scrape down the sides as needed.
Rinse and finely chop all the vegetables (bell pepper, onion, tomatoes, dill pickles, and olives) and add them to a large bowl with the cooled macaroni.
Pour in the dressing and toss to combine, then taste and adjust any of the seasonings.
Garnish with fresh herbs like parsley or dill, and enjoy chilled or at room temperature.

Macaroni Salad (Vegan)

A healthy, vegan macaroni salad made with gluten-free noodles, fresh vegetables, and an oil-free, creamy dressing. Perfect for a light meal or side dish.

Ingredients
[ ] Salad:
[ ] 8.8 oz (250 g) macaroni noodles (gluten-free if needed)
[ ] 1 red bell pepper, chopped
[ ] 1 medium onion, diced
[ ] 3 tomatoes, diced
[ ] 2 cups broiled kale with olive oil and pumpkin seeds
[ ] 1/2 cup (70 g) chopped dill pickles
[ ] 1/4 cup (45 g) olives
[ ] Oil-Free Dressing:
[ ] 1 (425 g/15 oz) can white beans, drained and rinsed
[ ] 2/3 cup (160 ml) plant-based milk
[ ] 3 Tbsp cashew butter or tahini
[ ] 2-3 garlic cloves
[ ] 1 Tbsp Dijon mustard
[ ] 1 Tbsp lemon juice
[ ] 1 Tbsp white vinegar
[ ] 3/4 tsp salt
[ ] Black pepper to taste

Instructions
[ ] 1. Cook the macaroni noodles according to the package instructions, minus 1-2 minutes for al dente noodles. Drain and set aside to cool. Speed up cooling by spreading the macaroni across a wide tray.
[ ] 2. Combine all the dressing ingredients in a high-speed blender and blend until smooth and creamy. Pause to scrape down the sides as needed.
[ ] 3. Rinse and finely chop all the vegetables (bell pepper, onion, tomatoes, dill pickles, and olives) and add them to a large bowl with the cooled macaroni.
[ ] 4. Pour in the dressing and toss to combine, then taste and adjust any of the seasonings.
[ ] 5. Garnish with fresh herbs like parsley or dill, and enjoy chilled or at room temperature.

https://www.cuisinesavvy.com/recipe/macaroni-salad-vegan

External Recipes

Macaroni Salad (Health Score: 85)

HealthScore: 90

The high health score is due to the use of whole, plant-based ingredients, including a variety of fresh vegetables and a protein-rich, oil-free dressing. The inclusion of kale and pumpkin seeds adds extra nutrients, making this a balanced and nutritious meal.