Best Vegan Macaroni Salad
In need of the ultimate summer side dish? Then you need to make the best vegan macaroni salad you'll ever have! Trust me.
Ingredients
- 4 ounces (112g) pasta, regular or gluten free
- 1 carrot (about 80g), chopped
- ½ bell pepper (about 85g), chopped
- 3 radishes thinly sliced (about 75g)
- 1 cup (167g) finely chopped bread and butter pickles
- 2 tablespoons tahini
- Scant ½ cup (112g) vegan yogurt
- 2 tablespoons vegan mayonnaise
- 1 teaspoon dijon mustard
- Salt and garlic powder to taste
Instructions
- Boil the pasta according to package directions. Once it is done boiling, strain, and rinse under cold water.
- Meanwhile, prep all the veggies.
- Once the pasta is done cooking and cooled add it into a large bowl. Add the veggies, tahini, yogurt, mustard, and mayo. Mix together until everything is coated.
- Slowly start to add in the pickle juice, start with about 2 tablespoons. Mix and taste. Continue to add until it reaches your desired sweetness level. Taste again and add the salt and garlic powder to your preference.
- Add to a plate. You can enjoy immediately or chill for at least an hour if you like. If you desire garnish with microgreens. If you want to make it extra special add edible flowers.
Video
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