Healthy Macaroni Salad Recipe
Today we are making a Healthy Macaroni Salad Recipe! Branches are swaying in the wind, music is blasting from cars passing by, birds are starting to perch on the electrical wires in front of my home, and cold brew coffee is aplenty. Yup, it’s beginning to look a lot like summer! Err … spring. Which to me, is basically summer. I don’t know about you, but when you live in a place like Canada where it’s snowing for about half the year, you definitely appreciate any type of sunshine you can get. And with summer comes picnics!
Picnic potlucks are the BEST. On a nice and sunny day, getting invited to summer BBQs or picnic is a great thing to look forward to. With not a care except whether mayo or greek dressing goes better with the salad you’re choosing, summer get-togethers are one of the great delights of the season.
Ever confused on the perfect side dish to bring with you though? Should you bring chips and salsa, or is that too basic? What about a potato salad – but awe, someone else already snagged that one. Cookies? Doesn’t really have that “summer spirit” – it’s more of a winter potluck item. Well, look no further! A classic pasta salad that’s creamy, minimal ingredient, with a total time required of only twenty minutes to make a big batch of this delicious recipe!
Why You’ll Love This Healthy Macaroni Salad Recipe
Easy Potluck Summer Salad: Bring this recipe out to your next barbecue! Do you know how to boil pasta and use a blender? Then this recipe is for you! Once you’ve boiled the pasta, just blend together the sauce ingredients (no pre-cooking for anything else required) and dump it into a bowl with all the ingredients, including the cooked pasta. Mix it around, and you’re done! This also makes for an awesome meal prep.
Non-Processed, Simple Ingredients: Usually, classic macaroni salad recipes usually use pickle relish, a lot of mayonnaise (or even sour cream or nonfat greek yogurt) and hard-boiled eggs in them. Since this recipe is vegan, there are no eggs, or even vegan mayonnaise being used (so you don’t have to run to the grocery store trying to find any pickle relish or mayo). Avocado is the secret ingredient that makes such a creamy dressing!
Substitutions
Macaroni: This is also known as as elbow pasta. For a gluten-free salad, use gluten-free macaroni, such as chickpea or brown rice macaroni. I like Banza brand for chickpea gluten-free pasta. Feel free to change up the pasta shape, such as using bow-tie pasta.
Olive Oil: Extra-virgin olive oil has a unique taste when used in cold salad recipes, so this is one ingredient I do not recommend substituting. The closest option for a cold oil is avocado oil.
Corn: Try other colorful fresh veggies, such as grated carrot, fresh peas, black olives, red onion, green onion or red bell pepper for a crunchy texture.
Lemon Juice: Lime juice or apple cider vinegar can be substituted. If using the apple cider vinegar, start with 1 tablespoon and add more as desired.
Healthy Macaroni Salad Recipe Notes
- Add in fresh herbs, such as dill or basil into the avocado sauce, for more nutrition!
- In order to keep your pasta from getting soggy, cook it al dente using the package instructions. Find instructions here for how to cook pasta al dente! It is usually 9-12 minutes for macaroni.
More Easy Recipes You’ll Love
Mediterranean Salad with Vegan Feta Cheese
Quinoa Edamame Salad with Ginger Vinaigrette
If you make this vegan Macaroni Salad Recipe, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Healthy Macaroni Salad Recipe
Equipment
- Blender
- Stovetop Pot (to cook pasta)
Ingredients
- 1 cup cooked macaroni cooked al dente using package directions
- 1 cup corn kernels cooked
- 1 cup firm cherry tomatoes diced
For the Sauce
- 1 ripe avocado peeled with seed removed
- 2 tbsp extra-virgin olive oil
- ¼ cup fresh spinach washed
- ½ lemon, juiced
- 1 garlic clove, minced
- salt and pepper, as desired
Instructions
- Cook the pasta al dente according to the package directions, then add it to a strainer to drain the water and run cold water over it.
- Blend the sauce ingredients together until smooth.
- Mix together the cooked pasta, corn and tomatoes in a large bowl.
- Mix the sauce into the pasta until well-combined.
- Serve on the same day, preferably right after mixing. Alternatively, store the cooked macaroni and sauce separately and combine when ready to serve.
Notes
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Storage
- Store in an airtight container in the refrigerator for up to three days.
