Dairy-Free Amish Macaroni Salad
Bright, creamy, and completely dairy-free, this Dairy-Free Amish Macaroni Salad puts a wholesome twist on a classic favorite. Packed with a crunchy medley of diced red bell pepper, celery, shredded carrot, and green onions, this dish gets its signature tangy-sweet flavor from a luscious dressing made with apple cider vinegar, yellow mustard, and egg-free mayonnaise. Perfect as a make-ahead side dish, this salad is light, refreshing, and ideal for family gatherings, picnics, or summer cookouts. With minimal prep time and simple ingredients, it’s a crowd-pleaser that accommodates those with dairy sensitivities without sacrificing flavor. Serve chilled and enjoy every bite of this timeless yet allergy-friendly favorite! Keywords: dairy-free macaroni salad, Amish macaroni salad recipe, vegan-friendly pasta salad.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups elbow macaroni
- 0.5 cup, diced red bell pepper
- 0.5 cup, diced celery
- 0.5 cup, shredded carrot
- 0.25 cup, diced red onion
- 2 stalks, sliced thin green onion
- 2 tablespoons apple cider vinegar
- 0.25 cup sugar
- 1 tablespoon yellow mustard
- 1 cup egg-free mayonnaise
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
Instructions
Cook the elbow macaroni in a large pot of salted boiling water until al dente, according to the package instructions, usually 8-10 minutes.
Drain the cooked macaroni and rinse it under cold water to stop the cooking process and cool the pasta. Let it drain well.
In a large mixing bowl, combine the diced red bell pepper, celery, shredded carrot, diced red onion, and sliced green onion.
In a separate smaller bowl, whisk together the apple cider vinegar, sugar, yellow mustard, egg-free mayonnaise, salt, black pepper, and paprika until smooth and well combined.
Add the cooled macaroni to the bowl with the vegetables and toss gently to combine.
Pour the dressing over the macaroni and vegetable mixture and stir until everything is well coated.
Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour to allow the flavors to meld.
Before serving, give the salad a gentle stir, and adjust the seasoning with additional salt and pepper, if desired.
Nutrition Facts
Calories |
1602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 23.9 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 3735 mg | 162% | |
| Total Carbohydrate | 258.3 g | 94% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 78.3 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 671 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
