This herbaceous, lemony twist on summer’s classic macaroni salad was recently featured on Pittsburgh Earth Day for World Environment day 2024. It contains so many flavorful ingredients and vegetables, you could make a meal out of it all on its own, but of course it’s the perfect thing to pair with anything off of the grill or to take along to a summer cookout.
Enjoy!
Equipment
- Large stock pot
- Large mixing bowl
Ingredients
- 1 pound gluten-free macaroni, like Jovial's Brown Rice Gluten-Free Elbows
- ⅔ cup dill relish
- 2 celery stalks, finely chopped
- 4 green onions, cleaned and sliced think (white and green parts)
- ¼ cup fresh dill, chopped
- ¼ cup fresh parsley, chopped
- ¼ cup capers, drained
- ¾ cup soy-free, vegan mayonnaise, such as Chosen Vegan Mayo
- ¼ cup plant-based milk, such as Oatly
- 4 tsp Dijon mustard
- zest of one lemon
- 2 tbsp fresh lemon juice
- salt and pepper, to taste
Instructions
- Prepare gluten-free macaroni according to package directions and drain.
- While the pasta is cooking, prepare the dressing: place the relish, chopped celery, green onions, dill, parsley, capers, mayonnaise, plant-based milk, Dijon mustard, lemon zest and lemon juice in a large mixing bowl and whisk together until well combined.
- Pour drained macaroni into the same bowl, then stir until the pasta is coated in the sauce.
- Season with salt and pepper to taste.
- Serve hot, or chill in the refrigerator and serve cold within three days of preparation.
2 thoughts on “Earth-Inspired Eats: GF, Vegan Macaroni Salad with Lemon and Herbs”
I made this Lemon Macaroni Salad for dinner tonight with Buffalo Chicken Breasts and my family loved it! First time ever, no macaroni salad leftovers!
I’m finding so many new recipes and rediscovering others, thank you LIZ!
Love this newsletter!!
Thank you Dianne, so glad you (and your family) enjoyed it!