Vegan Macaroni Salad
Cook time – 8 min

- Total time
- 23 minutes
- Preparation time
- 15 minutes
- Calories
- 138
- Portions
- 8
Directions
- Prepare pasta as label directs; drain and cool 15 minutes.
- Stir lemon juice, mayonnaise, mustard, vinegar, salt and black pepper in a large bowl; fold in carrot, celery, arugula, broccoli, onion, bell pepper and pasta. Makes about 8 cups.
- Serve macaroni salad sprinkled with basil, dill and/or parsley, if desired.
Ingredients
1 box (8 ounces) chickpea elbow pasta
¼ DOLE® Lemon, juiced (about 1 tablespoon)
⅓ cup plant-based mayonnaise
1 tablespoon Dijon mustard
1 tablespoon white vinegar
¾ teaspoon kosher salt
¾ teaspoon ground black pepper
1 medium DOLE® Carrot, cut into ¼-inch cubes
1 stalk DOLE® Celery, finely chopped
1 cup packed DOLE® Baby Arugula
1 cup small DOLE® Broccoli florets
½ cup finely chopped DOLE® Red Onion
½ cup finely chopped red bell pepper
Chopped fresh basil, dill and/or parsley for garnish (optional)
Nutritional Facts
8 Serving Per Container | |
Serving Size | 1 cup |
Calories | 138 |
Entries | Daily value in %* |
---|---|
Total Fat (4 g) | 5% |
Saturated Fat (1 g) | 3% |
Polyunsaturated (1 g) | |
Cholesterol (2 mg) | 1% |
Sodium (309 mg) | 13% |
Total Carbohydrate (21 g) | 8% |
Dietary Fiber (3 g) | 12% |
Total Sugars (3 g) | |
Protein (7 g) | 14% |
Calcium | 4% |
Iron | 10% |
Magnesium | 8% |
Manganese | 4% |
Phosphorus | 8% |
Potassium (361 mg) | 8% |
Thiamin | 2% |
Vitamin A | 10% |
Vitamin B6 | 4% |
Vitamin C | 25% |
Vitamin E | 2% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.