Homemade Veggie Macaroni Salad Recipes

VEGAN MACARONI SALAD

Steps:

• Cook macaroni according to package directions; drain and rinse with cold water. Cool completely. , For dressing, in a small bowl, combine the mayonnaise, pickle relish, sugar substitute, mustard, salt and pepper. In a large bowl, combine the macaroni, celery, carrot and onion. Add dressing and toss gently to coat. , Refrigerate until serving. Garnish with paprika.

VEGETABLE MACARONI SALAD

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. , Drain macaroni and rinse in cold water. Add macaroni to mayonnaise mixture; toss to coat. Chill until serving.

VEGGIE MACARONI SALAD

Steps:

• Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, tomato, peas, cheese, celery, egg and onions. , In a small bowl, combine the dressing ingredients. Pour over macaroni mixture and toss to coat. Refrigerate until serving.

VEGGIE PASTA SALAD

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the vegetables, vinegar, basil, oil, sugar, oregano, garlic, salt and pepper. , Drain pasta and rinse in cold water; stir into vegetable mixture. Add Parmesan cheese and toss to coat. Cover and refrigerate for at least 2 hours before serving.

VEGETARIAN GREEK PASTA SALAD

Steps:

• Cook pasta in a large pot of boiling water until al dente. Drain, and rinse in cold water.
• In a small bowl, mix together oil, lemon juice, basil, garlic salt, and black pepper.
• In a large bowl, combine pasta, tomatoes, green pepper, onion, cucumber, and black olives. Add dressing, and toss to coat. Chill in the refrigerator for 30 minutes.

SIMPLE MACARONI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water until no longer hot. Transfer noodles to a large bowl.
• Stir in red bell peppers, green bell peppers, green onions, celery and olive oil. Mix in mayonnaise and soup mix. Refrigerate for a few hours before serving.

CREAMY VEGAN MACARONI SALAD

Steps:

• Bring a large pot of generously salted water to a boil over high heat. Boil the pasta until al dente, 7 to 8 minutes. Drain well, then transfer to a bowl to cool completely.
• Meanwhile, whisk together the vegan mayonnaise, vegan sour cream, vinegar, parsley, mustard powder, onion powder, 3/4 teaspoons salt and several grinds of black pepper in a medium bowl until smooth and combined. Cover the dressing and refrigerate until ready to assemble.
• Once the pasta is completely cool, fold in the dressing, celery, and peppers until thoroughly combined. Taste and adjust the seasoning with salt and pepper. Serve immediately or refrigerate in an airtight container for up to 3 days.

CHARRED OKRA SALAD WITH GARLICKY YOGURT

Steps:

• Squeeze the juice of half a lime into a bowl and add the red onion slices, then stir in honey, a large pinch each of salt and pepper, and cayenne. Let sit at room temperature while preparing the other ingredients (or for at least 30 minutes for the flavors to meld). Stir occasionally. Before serving, taste and add more salt or squeeze in more lime juice, if you like.
• Heat the broiler and line a sheet pan with foil. Add okra to the pan, drizzle with enough oil to coat the pods and sprinkle with salt, tossing well. Arrange okra into one layer. Broil until tender and charred, 5 to 8 minutes. Sprinkle with cumin right out of the oven while still hot. Taste and add more salt or cumin, if you like. Let cool slightly.
• While the okra broils, make the dressing: In a small bowl, combine yogurt, garlic and a squeeze or two of lime juice. Slowly whisk in 3 to 4 tablespoons of oil until the dressing has the texture of heavy cream. Season with salt and pepper to taste.
• Assemble the salad: In a large bowl, combine lettuce, arugula, herbs, cucumber and tomato. Season to taste with a squeeze of lime juice, a little more olive oil to coat the vegetables, and salt and pepper, tossing well.
• To serve, place salad on individual plates. Top with okra. Drizzle with yogurt dressing, and garnish with some of the cayenne onions. Serve immediately.