Really Ranch Vegan Macaroni Salad

Katie Yost | The Veggie Option
Servings

4

Prep Time

10 minutes

Cook Time

15 minutes

Cuisine

Modern American

Category

Side

Macaroni salad is a cookout staple — and this plant-based version proves you do not need the classics to make it great. Spiceology Really Ranch Salt-Free Blend brings that tangy, herby depth to a creamy dressing that coats every noodle perfectly. Make it ahead, take it anywhere, and watch it disappear.

Really Ranch Vegan Macaroni Salad

Ingredients

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    • 1 package Macaroni (for extra protein, use chickpea pasta!)
    • 1/4 cup bell peppers, chopped
    • 1/4 cup carrots, chopped
    • 1/4 cup celery, chopped

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    • 1/4 cup vegan mayo

    • 2-3 tablespoons Spiceology Really Ranch Salt-Free Blend
    • 1-2 tablespoons white wine vinegar
    • 2 teaspoons maple syrup
    • 2 teaspoons mustard
    • salt and pepper, to taste

    Directions

    1. Cook macaroni to package instructions until noodles are al dente. Drain and rinse in cold water to stop the cooking. You don’t want to overcook the macaroni, otherwise, it will fall apart in the salad.
    2. While your macaroni is cooking, chop your veggies. You can use any color of bell peppers and add other veggies too if desired.
    3. Add veggies to rinsed macaroni.

    4. For the dressing, add all the ingredients to a mason jar with a lid and shake them up to combine. Keep the dressing separate if you’re making this ahead of time or taking it in a cooler, then combine the dressing on the macaroni and veggies when you’re ready to eat. Enjoy!
    Recipe Products
    Blend

    Really Ranch Salt-Free Seasoning

    Key Ingredients

    Garlic, Dill Weed, Citric Acid, Parsley, Dried Chives