Creamy vegan macaroni salad

Indulge in the rich flavors of creamy vegan macaroni salad. Dairy-free ingredients combined with classic seasonings for a satisfying dish.

Ingredients:

• Kosher salt and freshly ground black pepper
• 230g vegan elbow macaroni (about 2 cups; see Cook's Note) 
• 1/2 cup vegan mayonnaise 
• 1/4 cup vegan sour cream 
• 2 tablespoons apple cider vinegar 
• 2 tablespoons fresh flat-leaf parsley leaves, finely chopped 
• 1 teaspoon dry mustard powder 
• 1/2 teaspoon onion powder 
• 2 celery stalks, finely diced (about 3/4 cup) 
• 1/2 large red bell pepper, finely diced (about 3/4 cup) 

Instructions:

1. In a large pot, heat generously salted water over high heat until it boils. Cook the pasta until it is firm to the bite, which usually takes about 7 to 8 minutes. After that, drain the pasta well and then place it in a bowl to cool down completely.
2. While the pasta is cooling, mix together vegan mayonnaise, vegan sour cream, vinegar, parsley, mustard powder, onion powder, 3/4 teaspoons of salt, and a few grinds of black pepper in a medium bowl until the mixture is smooth and well combined. Cover the dressing and put it in the refrigerator until you're ready to use it.
3. Once the pasta has cooled down completely, gently mix in the dressing, celery, and peppers until everything is evenly coated. Taste the pasta salad and adjust the seasoning with more salt and pepper if needed. You can serve the salad immediately or store it in the fridge in an airtight container for up to 3 days.

Summary:

• Calories: 1416 kcal
• Fat: 54 g
• Protein: 41 g
• Carbs: 190 g
• Potassium: 1233 mg
• Magnesium: 226 mg