Summer Macaroni Salad

Jul 10, 2011 at 4:19 p.m. ET

Featuring fresh tomatoes, roasted corn, olives, and fresh herbs, this macaroni salad is the perfect vegetarian side dish for your summer cookout fare. There's just a hint of curry in this vegetarian recipe -- you can omit it if you're not a curry fan, or add more if you want a more pronounced curry flavor.

Featuring fresh tomatoes, roasted corn, olives, and fresh herbs, this macaroni salad is the perfect vegetarian side dish for your summer cookout fare. There's just a hint of curry in this vegetarian recipe -- you can omit it if you're not a curry fan, or add more if you want a more pronounced curry flavor.

Summer Macaroni Salad

Omit the eggs to make this recipe vegan.

Serves 8

Ingredients:

  • 2 cups elbow macaroni

  • 2 small ears of corn, roasted or grilled until lightly browned

  • 1 cup grape tomatoes, halved

  • 1/2 cup sliced black olives

  • 1/4 cup minced onion

  • 1 celery stalk, minced

  • 1/4 cup minced sweet pickles

  • 3 hard cooked eggs, peeled, chopped

  • 2/3 cup vegan mayonnaise

  • 3 tablespoons honey mustard

  • 2 tablespoons finely chopped fresh dill

  • 2 tablespoons finely chopped fresh parsley

  • 1/4 teaspoon curry powder

  • Salt and freshly ground black pepper to taste


Directions:

  1. Cook macaroni in a large pot of salted boiling water according to package directions. Drain and rinse with cold water in a colander. Set aside.

  2. Use a sharp knife to remove roasted corn kernels from the cobs. Transfer corn kernels to a large bowl.

  3. Add macaroni and remaining ingredients to bowl and mix well.

  4. Refrigerate for at least 1 hour or up to overnight before serving.


More tasty vegan side dish recipes!

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