Dairy-Free Creamy Pasta Salad

1. 1

   Bring a large pot of lightly salted water to a boil.

2. 2

   Cook elbow macaroni in the boiling water, stirring occasionally, until slightly firm, about 8 minutes.

3. 3

   Strain the pasta and rinse it under cold water. Drain.

4. 4

   Combine bell pepper, corn, celery, and red onion in a bowl.

5. 5

   Mix the vegan mayo, vinegar, Dijon mustard, sugar, salt, and pepper in a small bowl, then pour over the vegetables.

6. 6

   Mix in the cold pasta and toss to combine. Taste and adjust the seasonings as needed.

7. 7

   Cover the pasta salad and chill in the fridge for at least 90 minutes before serving, stirring occasionally to distribute the sauce evenly through the pasta.

• Calories 205.82 kcal Moderate
• Protein 7.58 g Moderate
• Carbs 39.39 g Moderate
• Total Fat 4.28 g Moderate
• Saturated Fat 0.48 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 3.47 mg Low Source
• Sodium 95.62 mg Low Source
• Fiber 5.76 g Good Source
• Sugar 3.7 g Moderate
• Added Sugar 0.08 g Low Source
• Calcium 3.24 mg Low Source
• Iron 3.34 mg Moderate
• Potassium 21.94 mg Low Source
• Vitamin A 7.51 mcg_rae Low Source
• Vitamin C 14.19 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Wheat 🌾
• Gluten
• Mustard
• Celery
• Corn 🌽
• Onions 🧅