Easy Classic Vegan Gluten-Free Macaroni Salad
My love for salads is well known in my friends and family. For a long time when I was growing up, I never thought of salad as a meal or some food that could actually fill you up. I never ordered salads in a restaurant or made them at home. They were not in my food dictionary at all. Adopting a healthy lifestyle and changing eating habits introduced me to the world of salads and man o man, what was I missing in my life. I was in love with them, and now I am always looking forward to dining out for some of my favorite salads. I have created a gluten-free, vegan version of my favorite macaroni salad, loaded with veggies. I topped it up with some apple slices, but you can always add tofu or grilled chicken for the non-vegan version.
1 Box Gluten Free Elbow Macaroni (I used Jovial Brown Rice Gluten-Free Elbow Macaroni)
2 Cups Chopped Red Bell Pepper
1 Cup Chopped Green Bell Pepper
1 Cup Chopped Yellow Bell Pepper
1 cup Shredded Carrots
1 Cup Diced Red Onion
1 Cup Chopped Celery
1 Tbsp Rice Vinegar
2 Tsp Stone Ground Dijon Mustard
1 Cup Vegan Soy-Free Mayo (I used Trader Joe’s vegan spread & Dressing)
1 Tbsp Crushed Black Pepper
Cook the macaroni as per instructions on the box.
In a large bowl, combine cold noodles, chopped veggies, and other ingredients.
Stir and mix well.
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