Recipes » Salads » Summer Vegetable Macaroni Salad
T. Colin Campbell Center for Nutrition Studies

Summer Vegetable Macaroni Salad

By 1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5(1)
This delightful dish combines the comfort of creamy macaroni with the refreshing crunch of colorful vegetables. It’s a quick and easy recipe that celebrates the abundance of seasonal vegetables, offering a burst of flavors and textures perfect for picnics, potlucks, or as a versatile side dish.
Yield: 4 servings
Low Sugar Nut Free

Ingredients

Ingredients

  • 2 cups whole grain elbow macaroni
  • ½ cup diced red bell pepper
  • ½ cup diced red onion
  • 1 small zucchini, cut in half lengthwise, thinly sliced
  • 1 small yellow squash, cut in half lengthwise, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh corn kernels
  • 1 ½ cups of plant-based mayonnaise
  • 1 cup fresh basil, cut into chiffonade
  • 1 Tbsp Dijon mustard
  • Sea salt and black pepper to taste
Whole Food, Plant-Based Living: Getting Started

Instructions

Instructions

  • 1. Cook the macaroni according to package directions. Drain and rinse with cold water to cool.
  • 2. In a large bowl, combine the macaroni with the red bell pepper, red onion, zucchini, yellow squash, cherry tomatoes, corn, mayonnaise, fresh basil, Dijon mustard, sea salt, and black pepper.
  • 3. Chill for 1 hour before serving.

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