Macaroni Salad


There's something about homemade macaroni salad that everyone loves, and this one comes out a winner every single time. It's our go-to picnic, potluck, and summertime salad, and it's always a big hit!

1 pound elbow macaroni
6 ribs of celery, diced
4 large dill pickles, diced
4 ounce can of sliced black olives
4-ounce jar of pimientos
1 cup Follow Your Heart brand Vegenaise
1/4 cup vegan Worcestershire
1/4 cup sweet pickle juice
10-ounce block vegan cheddar cheese cubed
salt and freshly ground black pepper to taste

Add the elbow macaroni to a large pot of heavily salted boiling water. Cook according to package directions, about 7 minutes or until al dente.

Strain and rinse immediately with cold water to stop the cooking process. Strain again and transfer to a large salad bowl. Add the celery, pickles, black olives, and pimentos.

In a small bowl stir together the Vegenaise, Worcestershire, and sweet pickle juice. Pour the mixture over the macaroni and stir to combine. Fold in the vegan cheddar cheese. Chill for one hour before serving.

If your macaroni salad gets too dry, combine an additional 1/2 cup Vegenaise with two tablespoons of sweet pickle juice, and stir into the mixture.

Cheese (vegan)
Vegenaise (vegan mayonnaise)
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