creamy plant-based macaroni salad

Name: creamy plant-based macaroni salad
Cuisine: American
Ingredients: 8 ounces organic macaroni or campanelle pasta; 1/2 cup vegan mayo; 3 tablespoons well-drained, minced pepperoncini or other pickled peppers; 1 1/2 tablespoons unfiltered organic apple cider vinegar, or to taste; 2 teaspoons Dijon mustard; 3/4 teaspoon sea salt; 1 cup veggies of choice (I used extra-thinly sliced fennel stalks and freshly roasted red bell pepper); 1/3 cup arugula microgreens or finely chopped arugula leaves; 1 or 2 scallions, thinly sliced

Instructions

If you’re planning to have a picnic --- or an indoor picnic --- anytime soon, this creamy plant-based macaroni salad recipe is a must-make! (Actually, I personally think it’s a must-make anytime you feel like it!)

Updated at: Mon, 28 Sep 2026 08:29:22 GMT