Haitian Macaroni Salad
This Haitian macaroni salad is the ultimate macaroni salad! Packed with fresh veggies and tossed in a spicy vegan buttermilk dressing, this is the perfect salad to take to a cookout, picnic or BBQ.
Ingredients
- 16 ounces macaroni dried
- ½ cup soy milk
- 1 teaspoon lemon juice
- 1½ cups vegan mayonnaise
- 1 cup cherry tomatoes cut in half
- ½ cup green olives pitted and cut in half
- 1 yellow onion finely chopped
- 1 cup sweetcorn fresh, canned or frozed
- 1 teaspoon onion salt
- ½ teaspoon garlic powder
- 1 teaspoon white pepper
- 1 teaspoon cayenne pepper
Instructions
- In a small bowl combine the soy milk and lemon juice. Set aside to thicken for 5 minutes. This is your vegan buttermilk.
- Cook the macaroni according to the instructions on the package. Drain well and allow to cool.
- Combine the vegan mayo, vegan buttermilk and spices in a small bowl.
- Transfer the macaroni to a large serving bowl and add the veggies. Drizzle the dressing over the top and toss the salad until the pasta and veggies are coated in the dressing.
Notes
- To make this recipe gluten free, substitute any gluten free pasta for the macaroni.
- This salad will stay fresh in an airtight container in the fridge for 3-5 days.
Nutrition
Calories: 353kcalCarbohydrates: 35gProtein: 6gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 450mgPotassium: 174mgFiber: 2gSugar: 3gVitamin A: 225IUVitamin C: 5mgCalcium: 29mgIron: 1mg
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