ABOUT THE RECIPE:
This classic Deli-Style Macaroni Salad, made vegan, is reminiscent of the kind you’d find in a New York deli. With its traditional taste and delightful texture, it makes an attractive pairing to any picnic or barbecue-style summer meal.
Makes 8 to 10 servings
INGREDIENTS:
1 pound elbow macaroni (use gluten-free if needed)
1/2 cup grated carrots (about 1 medium carrot, peeling first is optional)
1/2 cup thinly sliced celery (about 2 stalks celery)
1/2 cup pitted and sliced black olives (optional)
1/2 cup vegan mayonnaise, plus more as needed
1 tablespoon Dijon mustard, plus more as needed
1 tablespoon brown sugar or maple sugar
2 to 3 tablespoons minced red or yellow onion
1 teaspoon Italian seasoning blend
1/2 cup chopped fresh parsley
1/4 teaspoon salt
Freshly ground black pepper
1/2 teaspoon sweet paprika, plus more for garnish
Tomato wedges, for garnish (optional)
Parsley sprigs, for garnish (optional)
INSTRUCTIONS:
Bring a large pot of salted water to a boil over medium-high heat. Pour in the macaroni and cook, stirring occasionally, until tender but firm. Drain the macaroni thoroughly, transfer to a large bowl, and let cool until slightly warm. Add the carrots, celery, and olives, and gently stir until well combined.
To make the dressing, put the vegan mayonnaise, mustard, sugar, minced onion, and Italian seasoning in a small bowl and whisk to combine. Add the dressing to the macaroni mixture and stir until well combined. Add the parsley, salt, and pepper to taste, and stir until evenly distributed. If a creamier consistency is desired, add more mayonnaise and/or mustard to taste.
Cover and refrigerate for 2 to 12 hours. Check the consistency before serving; if the mixture seems dry, stir in a bit more vegan mayonnaise and/or mustard, 1 to 2 tablespoons at a time. Sprinkle paprika over the top and garnish with optional tomato wedges and parsley sprigs, if desired, and serve.
Ingredients
Directions
ABOUT THE RECIPE:
This classic Deli-Style Macaroni Salad, made vegan, is reminiscent of the kind you’d find in a New York deli. With its traditional taste and delightful texture, it makes an attractive pairing to any picnic or barbecue-style summer meal.
Makes 8 to 10 servings
INGREDIENTS:
1 pound elbow macaroni (use gluten-free if needed)
1/2 cup grated carrots (about 1 medium carrot, peeling first is optional)
1/2 cup thinly sliced celery (about 2 stalks celery)
1/2 cup pitted and sliced black olives (optional)
1/2 cup vegan mayonnaise, plus more as needed
1 tablespoon Dijon mustard, plus more as needed
1 tablespoon brown sugar or maple sugar
2 to 3 tablespoons minced red or yellow onion
1 teaspoon Italian seasoning blend
1/2 cup chopped fresh parsley
1/4 teaspoon salt
Freshly ground black pepper
1/2 teaspoon sweet paprika, plus more for garnish
Tomato wedges, for garnish (optional)
Parsley sprigs, for garnish (optional)
INSTRUCTIONS:
Bring a large pot of salted water to a boil over medium-high heat. Pour in the macaroni and cook, stirring occasionally, until tender but firm. Drain the macaroni thoroughly, transfer to a large bowl, and let cool until slightly warm. Add the carrots, celery, and olives, and gently stir until well combined.
To make the dressing, put the vegan mayonnaise, mustard, sugar, minced onion, and Italian seasoning in a small bowl and whisk to combine. Add the dressing to the macaroni mixture and stir until well combined. Add the parsley, salt, and pepper to taste, and stir until evenly distributed. If a creamier consistency is desired, add more mayonnaise and/or mustard to taste.
Cover and refrigerate for 2 to 12 hours. Check the consistency before serving; if the mixture seems dry, stir in a bit more vegan mayonnaise and/or mustard, 1 to 2 tablespoons at a time. Sprinkle paprika over the top and garnish with optional tomato wedges and parsley sprigs, if desired, and serve.
