Macaroni Salad
This macaroni salad is perfect for potlucks, tailgate parties, and barbecues. It also makes terrific leftovers! There’s a hint of spice in this macaroni salad thanks to the buffalo sauce, which adds a flavorful twist without overwhelming the other ingredients. Of course, you can always choose a milder version of this sauce if you like.
I use macaroni for this salad, but you can easily swap it out with bowties or other styles of pasta you have handy. And if you wish to add in a plant-based protein, chickpeas and avocado go great in this. Just make sure to adjust salt and pepper to taste. Many years ago, before I turned vegan, I used to add tuna into this salad, as well as in mac and cheese. Those were my little food adventures as a kid!
I encourage you to share your experience in the comments below if you tried this Macaroni Salad recipe or made it differently. If you took a photo, please share with me on my instagram account ‘zesty_zahra’ and I will share your stories there. I am always happy to learn about people’s food choices and preferences!
Macaroni Salad
Ingredients
- 2 cups Macaroni
- ½ cup Vegan Mayonnaise
- 2 tbsp Apple Cider Vinegar
- 4 tbsp Buffalo Sauce or to taste
- 2 tsp Salt
- 1 tsp Black Pepper
- 3-4 leaves Kale finely chopped
- 4 strings Scallions finely diced
- 1 medium Red Bell Pepper finely diced
Garnish
- 1 tbsp Sunflower Seeds
Instructions
- Boil macaroni according to the directions on its package. Then drain the water out and let cool.
- In the meantime, heat a small skillet on low-medium heat. Toast sunflower seeds until golden brown, then set aside.
- In a large mixing bowl add vegan mayonnaise, apple cider vinegar, buffalo sauce, salt and pepper. Mix together well.
- In the same bowl add the boiled macaroni, kale, scallion and bell pepper. Mix together well. Then refrigerate for at least one hour,
- Garnish with sunflower seeds and serve chilled.