Old Bay Macaroni Salad (Vegan, Oil-free, & Gluten free)
A twist on the classic macaroni salad and the perfect side dish for your next BBQ. This macaroni salad also goes great with my BBQ jackfruit sandwiches.
Homemade Mayo Ingredients:
12 oz silken tofu
2 tbsp aquafaba (Liquid from a can of chickpeas)
1-2 tbsp apple cider vinegar
2 tbsp lemon juice
1/4 tsp garlic powder
1/4-1/2 tsp kala namak/Indian black salt
1 tsp salt (Adjust depending if your chickpeas were salted)
Macaroni Salad Ingredients:
12 oz elbow or shell pasta (Use gluten free if desired)
1 small yellow onion, diced
2 medium carrots, peeled and shredded or diced finely
2 stalks of celery, diced
1/2-1 cup homemade mayo (Add more as desired)
2 tbsp Dijon mustard
2-3 tsp Old Bay
1 tsp garlic powder
1 tsp onion powder
Pepper to taste
Add all your mayo ingredient to a blender and blend until smooth. Transfer your mayo to an air tight container and allow to chill in the fridge. Leftover mayo should stay fresh in an air tight container in the fridge for up to a week. Stir well before each use. Discard if the taste, texture, or smell changes.
Cook your pasta following the directions on the package. Once finished cooking, drain and rinse with cold water. Allow to drain very well before transferring to a large bowl.
Add your mayo, mustard, onion powder, garlic powder, Old Bay to a small bowl, and mix well.
Add the diced vegetables and mayo mixture to the bowl with the pasta, mix well to combine. Chill in the fridge for at least an hour before serving.