Description
This vegan pasta salad is a refreshing and easy dish perfect for gatherings or meal prep.
Ingredients
Scale
- 2 cups elbow macaroni
- 1 cup frozen peas
- 1/2 cup diced bell pepper (any color you prefer)
- 1/4 cup chopped red onion
- 1/2 cup vegan mayonnaise (Ensure it’s Halal-compliant)
- 1 tablespoon apple cider vinegar
- to taste salt and pepper
Instructions
- In a large pot of salted water, bring the water to a rolling boil. Add the elbow macaroni and cook according to package instructions until al dente, usually about 7-8 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, place the frozen peas in a microwave-safe bowl with a splash of water. Microwave for 1-2 minutes or until heated through. Drain and set aside.
- Dice the bell pepper and finely chop the red onion.
- In a small mixing bowl, combine the vegan mayonnaise, apple cider vinegar, salt, and pepper. Stir until well mixed. Adjust seasoning to taste.
- Once the pasta is cooked, drain it and rinse under cold water to stop the cooking process. In a large mixing bowl, combine the cooled macaroni, peas, bell pepper, and red onion. Pour the dressing over the salad and mix everything together gently.
- Allow the salad to sit for about 30 minutes in the refrigerator before serving to let the flavors meld together, or enjoy it immediately.
Notes
- This pasta salad can be customized with your favorite vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg