Vegan Creamy Ranch Macaroni Salad Recipes

CREAMY RANCH MACARONI SALAD

Creamy Ranch Macaroni Salad image

A Refreshing Macaroni Salad. If you like the flavor of ranch dressing, then this macaroni salad recipe is for you!

Provided by Chef Rodney

Time 2h15m

Number Of Ingredients 8

Ingredients

16 oz Pasta
3/4 Cup Yellow Onion (Diced)
1/2 Cup Celery (Diced)
1 Cup Dried Parsley Flakes (Finely Chopped )
1 Cup Sour Cream
1 Pkg Ranch Dressing Mix (divided)
1 Cup Mayonnaise
1/2 Cup Cheddar Cheese (Shredded)

Steps:

Cook pasta al dente according to directions on package. Drain water then rinse pasta shells in cold water to stop them from further cooking. Set aside.
In a large bowl, combine diced onion, diced celery and parsley. Mix well.
Add cooled pasta shells to the onion mixture and toss until well mixed.
Add the sour cream and half the ranch dressing mix to pasta mixture. Toss until well mixed.
Add the mayonnaise and the remaining ranch dressing mix. Toss again until well mixed. Add shredded cheddar cheese and toss well once again.
Cover and refrigerate for a couple of hours before serving.

Nutrition Facts : Calories 494 kcal, Carbohydrate 45 g, Protein 10 g, Fat 29 g, SaturatedFat 8 g, Cholesterol 34 mg, Sodium 267 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

VEGAN MACARONI SALAD

Vegan Macaroni Salad image

All the classic flavors come through in this vegan macaroni salad, from the pickle relish to the ground mustard. The only thing you'll be missing is leftovers! -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Lunch Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

2 cups uncooked elbow macaroni
1 cup vegan mayonnaise
2 tablespoons sweet pickle relish
3/4 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1 celery rib, chopped
1 small carrot, chopped
1/4 cup chopped onion
Dash paprika

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.

Nutrition Facts : Calories 93 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 114mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

CREAMY VEGAN PASTA SALAD

Creamy Vegan Pasta Salad image

I bring this macaroni salad to BBQs and potlucks and everyone loves it--people never even realize it's vegan!

Provided by btnymeg

Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes

Time 2h

Yield 8

Number Of Ingredients 11

Ingredients

2 cups whole-wheat elbow pasta
½ bell pepper, diced
⅓ cup corn
1 stalk celery, diced
2 tablespoons diced red onion
½ cup vegan mayonnaise
3 teaspoons white vinegar
1 ½ teaspoons Dijon mustard
½ teaspoon white sugar
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Strain pasta and rinse under cold water. Drain.
Combine bell pepper, corn, celery, and red onion in a bowl. Mix together vegan mayo, vinegar, Dijon mustard, sugar, salt, and pepper in a small bowl; pour over vegetables. Mix in cold pasta and toss to combine. Taste and adjust seasonings as needed.
Cover pasta salad and let cool in fridge for at least 90 minutes before serving, stirring occasionally to mix sauce into pasta evenly.

Nutrition Facts : Calories 180 calories, Carbohydrate 25.2 g, Fat 7.5 g, Fiber 1.4 g, Protein 4.1 g, SaturatedFat 1.2 g, Sodium 172 mg, Sugar 2.7 g

CREAMY VEGAN MACARONI SALAD

Creamy Vegan Macaroni Salad image

Whether you follow a plant-based diet or are just looking for a dairy-free alternative, this creamy macaroni salad is the perfect dish for your next summer BBQ or weeknight meal. We kept the same components of a typical creamy macaroni salad-tender elbow pasta, crunchy celery, sweet bell pepper, a hint of mustard and splash of vinegar-but swapped in vegan mayonnaise and vegan sour cream. Everybody will go back for seconds.

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

Kosher salt and freshly ground black pepper
8 ounces vegan elbow macaroni (about 2 cups; see Cook's Note)
1/2 cup vegan mayonnaise
1/4 cup vegan sour cream
2 tablespoons apple cider vinegar
2 tablespoons fresh flat-leaf parsley leaves, finely chopped
1 teaspoon dry mustard powder
1/2 teaspoon onion powder
2 celery stalks, finely diced (about 3/4 cup)
1/2 large red bell pepper, finely diced (about 3/4 cup)

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.

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