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Macaroni Salad with Vegan Bacon

Macaroni Salad with Vegan Bacon

What says summer better than macaroni salad? Combine the creamy tang of macaroni salad with the crispy umami of meatless bacon and you have a match made in heaven, perfect for a picnic, a gathering or even just for lunch. The bacon is not required but I think it does bring things to another level. Feel free to make your own vegan bacon or buy a package at the grocery store. This is best chilled together for at least an hour or two, though overnight is best for the flavors to combine.

Speaking of great food, check out our new e-book, Fun, Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns, Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE it. We cover ten celebrations along with more than 70 previously published and brand-spanking-new recipes – all vegan and gluten-free – that are designed for everyone from beginning to more experienced cooks to recreate in their own kitchens with ingredients that are easy to access, helping you to live it up, vegan style. Whether you’re vegan or omnivorous, whether you celebrate certain holidays or not, you will find dozens of really fun, delicious and damn impressive recipes to enjoy year-round, along with puns, historic lore, advice and so much more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise.


Macaroni Salad with Vegan Bacon

12-ounces macaroni pasta
3 celery stalks, diced
1 Persian cucumber, peeled
(or partially peeled) and diced
2/3 cup red onion, diced
red bell pepper, diced
cup fresh parsley, minced
4 – 6 slices
(or cup) homemade or purchased vegan bacon, prepared and cut into smaller pieces
1 cup vegan mayo
(store-bought or homemade)
1 tablespoon Dijon mustard
2 cloves garlic, pressed
1 tablespoon fresh lemon juice or white wine vinegar
1 tablespoon nutritional yeast
1 tablespoon fresh dill, minced, or dried dill
Salt and pepper to taste

Cook your pasta, drain and rinse.

Meanwhile, combine the cucumber, onions, red bell pepper, parsley and vegan bacon in a large bowl. In a medium bowl, stir together the mayo, mustard, garlic, lemon juice, nutritional yeast and dill until combined.

Pour the pasta in with the veggies and mix together with the mayo combination. Season with salt and pepper to taste. Refrigerate until cold and serve cold. 

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