If you’re a loyal member of the KevCooksPlants Community, you know by now that I detest most store-bought vegan mayonnaise, dressings and cheese. They’re loaded with oil and terrible for you. So I’ve incorporated my Oil-Free Vegan Mayonnaise into an easy recipe for macaroni salad — a summer favorite and necessity for a proper Rochester-style “garbage plate.”
This is really simple, so feel free to add whatever veggies/spices you’d like to customize this to your personal tastes.
What you’ll need
- 12 oz whole wheat elbow pasta, uncooked
- 1 batch Oil-Free Vegan Mayonnaise
- ½ cup carrots, finely diced
- ½ cup celery, finely diced
How you’ll do it
- Cook pasta according to package directions. Rinse under cold water and drain well.
- In a large bowl, add pasta and vegetables. Stir to incorporate well.
- Add a few heaping tablespoons of mayonnaise and stir well, adding more until reaching your desired level of coating.
- Cover and chill, and keep leftover mayo on hand to re-add for leftovers if needed. Pasta will soak up mayo over time, so you'll need to add more when serving.
Did you make this? Well, what did you think? Leave a comment and let me know how it came out, or if you have a question about the recipe, fire away!
Do you have a favorite recipe you’d like to share on KevCooksPlants? Send it to me at kev@kevcooksplants.com and I’ll take a look (and of course credit you when it’s posted).
Loved this recipe! Super quick and easy and the whole family loved it. Great for a summer meal. I added cucumbers, tomatoes and a little dill.
Thanks Nina! I’m glad it was a hit!
Great post 😁
Pingback: The Ultimate Oil-Free Vegan Garbage Plate - KevCooksPlants
I must try this!