Macaroni Salad
This macaroni salad is perfect for potlucks, tailgate parties, and barbecues. It also makes terrific leftovers!
Ingredients
- 2 cups Macaroni
- ½ cup Vegan Mayonnaise
- 2 tbsp Apple Cider Vinegar
- 4 tbsp Buffalo Sauce or to taste
- 1 tsp Salt or to taste
- 1/2 tsp Black Pepper or to taste
- 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.
Notes
If you decide to add protein to this salad, add another tablespoon of vegan mayonnaise and adjust salt and pepper to taste.
Use gluten-free pasta to make this recipe gluten-free.