Vegan Buffalo Macaroni Salad
This vegan buffalo macaroni salad comes together in a speedy 30 minutes. Packed with a tangy, zesty kick, it's bound to liven up your BBQ, picnic, or sunshiny summer gathering.
Servings: 8 side portions
Ingredients
- 10 to 12 ounces uncooked elbow pasta (use gluten-free if needed)
- 5 stalks celery, trimmed and finely diced
- 1 cup shredded vegan block style cheddar cheese (optional but recommended)
- ½ cup finely diced red onion or scallions
- ⅔ cup vegan mayonnaise
- ⅓ cup vegan buffalo sauce
- ¼ cup finely chopped cilantro or to taste
- 1 tablespoon white vinegar
- Salt and black pepper to taste
Instructions
- Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Strain, rinse thoroughly with cold water to cool, shake off excess water, and transfer to a large serving bowl.
- Meanwhile, prepare the celery, cheese (if using), and onion. Add to the serving bowl with the pasta.
- In a medium bowl, whisk together the mayonnaise, buffalo sauce, cilantro, vinegar, salt, and pepper.
- Pour the dressing over the salad and toss to coat. Taste and season with more buffalo sauce, salt, pepper, etc. if desired.
- Refrigerate until ready to serve. This pasta salad tastes even better after it's been refrigerated for a day and the flavors have had a chance to meld, so feel free to prepare it in advance.
- Leftovers will keep for up to 4 days in an airtight container in the refrigerator.