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By jackienewgent.com
creamy plant-based macaroni salad
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: Tue, 16 Aug 2022 08:32:20 GMT
Nutrition balance score
Good
Glycemic Index
54
Low
Glycemic Load
18
Moderate
Nutrition per serving
Calories271.5 kcal (14%)
Total Fat12.7 g (18%)
Carbs32.9 g (13%)
Sugars2.3 g (3%)
Protein6.1 g (12%)
Sodium329.3 mg (16%)
Fiber2.8 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
8 ouncesmacaroni pasta
organic, or campanelle
½ cupvegan mayo
3 tablespoonspepperoncini
drained, minced, or other pickled peppers
1 ½ tablespoonsapple cider vinegar
unfiltered organic
2 teaspoonsdijon mustard
¾ teaspoonsea salt
1 cupveggies
I used extra-thinly sliced fennel stalks and freshly roasted red bell pepper
⅓ cuparugula microgreens
or finely chopped arugula leaves
1scallions
thinly sliced
Instructions
View on jackienewgent.com
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Notes
2 liked
0 disliked
Delicious
Easy
Fresh
Makes leftovers
One-dish
