Macaroni Salad
This Macaroni Salad is quick to prepare and would be perfect to take to a party or picnic. The small shape of the macaroni pasta is easy to eat with just a fork or spoon, and goes great with the fresh, finely cut up vegetables. Everything gets covered in a creamy, slightly tangy sauce which brings all the ingredients together.
Vegetarian + Dairy-free
Serves 6-7 | 25 minutes
Ingredients:
400 grams dried macaroni
4 eggs
1/4 iceberg lettuce, shredded into small pieces
1 large carrot, grated
2 celery sticks, finely diced
1/2 red pepper, finely diced
4 tablespoons dairy-free mayonnaise
1/2 teaspoon djon mustard
1/2 teaspoon white pepper
Pinch of salt
Method:
1) Start by cooking your macaroni according to package instructions.
2) In another small pan place your eggs. Fill with enough water to cover the eggs and set on a high heat. Once boiling, turn the heat down to a slower boil and boil for 8 minutes.
3) Drain your pasta once cooked and rinse well with cold water.
4) When the eggs are done, transfer from the pan into a bowl or jug of cold water, and allow to cool before peeling them.
5) Roughly chop the eggs into small pieces, and add to a large bowl along with your cooled macaroni and other cut up salad ingredients.
6) Stir your mayonnaise, djon mustard, white pepper and pinch of salt together and pour over the salad.
7) Mix well until everything is incorporated.
8) Serve with whatever you like. Can be stored in an airtight container in the fridge for up to 2 days - I actually think it tastes even better the next day as the flavours soak in and everything melds together.
Additions and swaps: I like to add chopped boiled eggs in for extra texture and added flavour, but you can leave this out if you want the salad to be vegan. Also use vegan mayonnaise. You could add anything else you want into it.
If you liked this recipe or decide to make it, let me know below! Feel free to tag me in any pictures on Instagram too @lily_inthekitchen . I’d love to see it.