Turmeric Free Macaroni Salad
Total time1 hr 25 min
Prep time15 min
Cook time10 min
4.8(12)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 12 oz elbow macaroni
- 1 tsp salt, plus more for pasta water
- ¾ cup vegan mayonnaise
- 2 tbsp yellow mustard
Chef's tipUse the same amount. Dijon mustard is sharper and less vinegary, so taste and adjust as needed. - 2 tbsp apple cider vinegar
- 1 tsp granulated sugar
- ¼ tsp black pepper
- 3 stalks celery, finely diced
- ½ cup red bell pepper, finely diced
- ⅓ cup red onion, finely diced
- ¼ cup dill pickle relish
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Bring a large pot of generously salted water to a boil. Add the elbow macaroni and cook according to package directions until tender, about 8–9 minutes. Drain in a colander and rinse under cold running water until the pasta is completely cool.
- 2
In a small bowl, whisk together the vegan mayonnaise, yellow mustard, apple cider vinegar, sugar, 1 tsp salt, and black pepper until smooth.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!