Description
This Vegan Summer Macaroni Salad is loaded with classic flavors like tomatoes, red onion, olives, and fresh parsley. It can be made the night before and is delicious served room temperature, so it's perfect for picnics. This summertime gluten-free side is full of fresh, incredible flavor and will be the crowd favorite at any gathering!
Ingredients
Units
Scale
- 8 ounces gluten-free elbow pasta
- 1 dry pint grape tomatoes, cut in half (2 cups when halved)
- 1/2 red onion, finely diced (1 cup when diced)
- 1 cup Kalamata olives, sliced
- 4 green onions, diced
- 1/4 cup vegan sour cream or vegan, soy-free mayo
- 1.5 tablespoons distilled white vinegar
- 1/4 cup fresh parsley, diced
- 1 teaspoon pure maple syrup
- 1 teaspoon fine salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- garnish with microgreens if desired
Instructions
- Cook pasta according to package instructions. Drain and immediately rinse with cold water.
- Add pasta to a large mixing bowl along with the vegetables (tomatoes, red onion, olives and green onion). Stir in mayo, vinegar, parsley, maple syrup, salt, pepper and garlic powder. Taste and adjust flavors to your liking.
- You can serve this immediately at room temperature. For best results I like to store covered in the refrigerator for a couple hours so the flavors can marinate and the pasta salad can be served chilled. Store leftovers in an airtight container in your refrigerator for up to five days.
- Prep Time: 15
- Cook Time: 12
- Category: Side
- Method: Stovetop
- Cuisine: American
