Cooking pasta for a cold salad is radically different from cooking pasta for a hot dish. Going against the grain, you cook it not to al dente, but to tenderness. Overcooking it will leave you with a soggy mess instead of a salad, and undercooking it will produce hard-as-nails pasta once cool. Cooking the pasta just right will render this a perfect American staple.
And being vegan doesn’t mean you have to miss out on delicious, creamy macaroni salads. This recipe uses vegan mayonnaise to keep it dairy-free. Use gluten-free pasta to make it gluten-free.
Recipe and photo from Everyday Vegan Eats* by Zsu Dever © 2014, reprinted by permission of Vegan Heritage Press.
Creamy Vegan Macaroni Salad
- 8 oz elbow macaroni (use whole grain or gluten-free if you’d like)
- 3/4 cup vegan mayonnaise
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 celery stalk, minced
- 1/4 medium red…