It’s about to get really, really hot here. Our weather forecasters are predicting we break all sorts of records later this week so in preparation of the hot weather and my pre-planned laziness, I’ve whipped up a huge bowl of one of my family’s favourite summer time foods. I seriously can’t cook in the heat so my fridge is filling up now starting with this delicious, creamy Macaroni Salad. Perfect for picnics, the beach, lunch, dinner, you name it. This is better than your favorite deli macaroni salad with the addition of some serious flavour and of course healthy ingredients to make you feel better about eating pasta. Again.
Boil a large pot of water. Cook your macaroni as per directions on package. Drain and run under cold water to cool. Drain well and set aside. Chop all your veggies and prepare the rest of your ingredients. Make your dressing by combining the mayo, pressed garlic, vinegar, mustard, sugar, salt and pepper in a small bowl. Add all of your chopped veggies, beans etc to a large bowl and pour the mixed dressing on top. Stir to combine. (Psst…Don’t be confused by the volume of ingredients in the photo as it shows exactly double what the recipe calls for. Yes, I like to make huge bowls of everything I love!)
Garnish with fresh dill to taste (optional). Refrigerate until ready to serve.
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- 2 cups dried macaroni noodles
- 1 cup celery chopped
- 1 red pepper, chopped into small pieces
- ¼ cup onion, diced small
- 1 (540 ml) can black beans drained and rinsed (approx 1½ cups)
- 1 cup frozen corn, briefly thawed with warm water
- The Dressing:
- ¾ cup Just Mayo or other vegan mayo
- 2 cloves garlic, pressed
- 2 tbsp white vinegar
- 1 tbsp dijon mustard
- 1 tsp sugar
- 1 tsp salt
- ¼ tsp pepper
- fresh dill to taste (optional)
- Boil a large pot of water.
- Cook your macaroni as per directions on package.
- Drain and run under cold water to cool. Drain well and set aside.
- Chop all your veggies and prepare the rest of your ingredients.
- Make your dressing by combining the mayo, pressed garlic, vinegar, mustard, sugar, salt and pepper in a small bowl.
- Add all of your chopped veggies, beans etc to a large bowl and pour the mixed dressing on top. Stir to combine.
- Garnish with fresh dill to taste (optional).
- Refrigerate until ready to serve.
This was a good recipe! I made a few moderations based on what I already had. Thanks for posting!!!
It’s a nice, summertime recipe, isn’t it:) Glad you liked it!