Oil-Free Plant Based Macaroni Salad

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.

Oil-Free Plant Based Macaroni Salad

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Total Time: 30 minutes

Servings: 8

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).