Salad Makaroni Vegan
30-minute vegan pasta salad loaded with colorful veg and tossed in a dairy-free, undetectably tofu-based dressing. Perfect for summer shindigs, cookouts, and picnics.
Ingredients
8 servings
Instructions
- Cook noodles according to package instructions, drain, and set aside.
- Chop veggies and set aside.
- Prepare dressing by adding silken tofu, dill, salt, pepper, garlic powder, agave nectar (or sugar), vinegar, oil, and spicy mustard to a blender and blending until well combined. Scrape down sides as needed. If having trouble blending add water in Tablespoon amounts until it has enough liquid to churn properly.
- Taste and adjust seasonings as needed. I added more dill, mustard, salt and agave.
- Toss drained noodles and veggies with the dressing in a large serving bowl. Chill for at least 1-2 hours before serving. The flavors will meld and the salad will thicken up the longer it chills.
- Serves 8 (as original recipe is written). Store leftovers in the fridge for up to a few days.
Nutrition per serving
226kcal
💰 Cost Estimate
Total Ingredients
$1752.00
$1752.00
Per Serving
$219.00/serving
$219.00/serving
🏠 Savings
~$3504.00 vs buying!
~$3504.00 vs buying!
📋 Price Breakdown (83% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| elbow macaroni shells | 4 cups | - |
| red pepper | 0.5 medium | $221.00 |
| celery | 1 cup | $121.00 |
| red or green onion | 0.25 cup | $29.00 |
| silken firm tofu | 1 cup | $118.00 |
| -3 Tbsp dried dill* | 2 | $1190.00 |
| -4 Tbsp agave nectar or cane sugar | 2 | $11.00 |
| sea salt | 0.25 tsp | - |
| vinegar | 2 tbsp | $9.00 |
| avocado or olive oil | 2 tbsp | $42.00 |
| spicy mustard | 1 tbsp | $11.00 |
| Water | - | - |
*Estimated market prices, may vary by region
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