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Macaroni Salad (Vegetarian)

Macaroni Salad (Vegetarian)

This tasty salad is sure to become a favorite for anyone who tries it! And our vegan version rocks too…

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Servings
1 cup
Calories Cholesterol Sat Fat Carbs
276 21mg 5g 28g
Recipe Chef Pamela Kurp
Course Salads
Cuisine American
Diet Vegetarian
Prep Time 20 minutes
Cook Time 10 minutes
Ingredients
  • 8 oz elbow macaroni (cooked, drained and cooled)
  • 2/3 C sour cream (dairy)
  • 1/3 C mayonnaise
  • 2 Tbsp dill pickle relish
  • 1 Tbsp mustard (spicy brown)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 Tbsp parsley (fresh) (chopped)
  • 1 C peas (frozen)
  • 1/2 C bell pepper (red) (chopped)
  • 6 green onions (sliced)
  • 2 celery stalks (chopped)
  • 1/2 C carrots (chopped)
  • 3/4 C cheddar cheese (dairy) (shredded)
Course Salads
Cuisine American
Diet Vegetarian
Prep Time 20 minutes
Cook Time 10 minutes
Ingredients
  • 8 oz elbow macaroni (cooked, drained and cooled)
  • 2/3 C sour cream (dairy)
  • 1/3 C mayonnaise
  • 2 Tbsp dill pickle relish
  • 1 Tbsp mustard (spicy brown)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 Tbsp parsley (fresh) (chopped)
  • 1 C peas (frozen)
  • 1/2 C bell pepper (red) (chopped)
  • 6 green onions (sliced)
  • 2 celery stalks (chopped)
  • 1/2 C carrots (chopped)
  • 3/4 C cheddar cheese (dairy) (shredded)
Servings
1 cup
Calories Cholesterol Sat Fat Carbs
276 21mg 5g 28g
Recipe Chef Pamela Kurp
Instructions
  1. Prepare the macaroni according to the package directions.
    Prepare the macaroni according to the package directions.
  2. In a large bowl, combine the sour cream, mayonnaise, relish, mustard, salt and pepper.
    In a large bowl, combine the sour cream, mayonnaise, relish, mustard, salt and pepper.
  3. Add the cooked macaroni and remaining ingredients to the bowl; toss until well coated and serve chilled.
    Add the cooked macaroni and remaining ingredients to the bowl; toss until well coated and serve chilled.
Recipe Notes

Cover and refrigerate for up to one week.

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