Vegan Macaroni Salad
This Vegan Macaroni Salad is full of bright flavors and delicious textures. It's packed with vibrant veggies that give it the perfect amount of crunch, while also being creamy and light. Your family is sure to love this recipe!
Ingredients
- 6 cups macaroni pasta cooked
- 1 can red beans 15.5 oz can drained and rinsed
- 2 shallots diced
- 3 green onions sliced
- 1 bell pepper orange diced
- 2 plum tomatoes diced
- 1 cup corn fresh or frozen
- ⅓ cup cilantro fresh
- 1 cup sour cream vegan
- 1 cup salsa
- 1 teaspoon cumin
- 1 lime juiced about 2 T
Instructions
- Cook the pasta according to the packaging instructions. Once the pasta is cooked, rinse and drain it under cold water.
- Wash and prepare all your vegetables. Add cooked pasta and vegetables to a bowl and stir.
- Then add in the sour cream mixture to the bowl.
- Next add in the salsa to the pasta mixture.
- Finally, add in the spices. Mix well to combine everything.
- You can let the vegan macaroni salad sit in the fridge for 1 hour to develop the flavor even more.
Notes
- Want to load up this vegan macaroni salad even more? Here are some ideas of additional ingredients you can add in: beans (garbanzo or white bean), vegan bacon bits, thinly sliced radishes, a dollop of pickle relish, diced cucumber and of course some vegan cheese!
- If you are using gluten-free pasta, it is best to use a brand like Jovial. It seems to hold up the best in pasta salad situations. It is also best to make it the "day of" if you are using GF pasta.
- Rise your pasta. When making a cold pasta salad, it’s better to rinse the pasta; this will stop the cooking, speed up the cooling and remove the excess starch, which could risk sticking the pasta to the other ingredients.
- This vegan macaroni salad should keep for a couple of days in the fridge. If you are using gf pasta that timeline may be shorter, it can get mushy. I like to let mine sit about 2 hours to let the flavors come together before serving.