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–+ servings

Vegan Macaroni Salad

Vegan old fashioned macaroni salad loaded with olives and vegan cheese.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Salad, Side Dish
Cuisine American
Servings 10

Ingredients
  

  • 16 oz elbow macaroni
  • 1 cup celery (sliced thin)
  • 1 cup red onion
  • 1 cup manzanilla olives with pimentos
  • 1 block vegan cheddar (I used Violife Mature Cheddar)
  • 1/4 tbsp white wine vinegar (can sub with apple cider vinegar
  • 1 cup vegan mayo (I used Hellmans vegan mayo)
  • 2 tbsp olive oil
  • 2 tbsp dijon mustard (for tang)
  • 3 tbsp agave
  • 1 tsp salt + pepper
  • 4 tbsp fresh parsley (or 2-3 tsp dried parsley)

Instructions
 

  • Cook the macaroni according to package instructions, drain, rinse with cold water, then set aside.
  • Chop the parsley, celery, and red onion.
  • Cube the cheese and thinly slice the olives.
  • Toss the macaroni with all ingredients in a large serving bowl. Refrigerate 1-2 hours before serving.
  • Taste and adjust salt, pepper, mustard, and agave as needed.

Nutrition

Serving: 1gCarbohydrates: 30gProtein: 9gFat: 13.3gSaturated Fat: 3.5gCholesterol: 48mgSodium: 701mgPotassium: 138mgFiber: 1.7gSugar: 2.7gCalcium: 115mgIron: 2mg
Keyword dairy freee, macaroni, macaroni salad, olive, plant based, salad, vegan
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