Macaroni Salad with Vegetable Confetti


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This colorful salad is healthy, vegan, and it's a perfect side dish for a party or picnic.

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  • 8 oz. elbow macaroni
  • 1/2 red bell pepper, diced
  • 1/2 C. frozen green peas, thawed
  • 1/2 C. cooked fresh corn kernels (or frozen corn kernels, thawed)
  • 1 medium carrot, peeled and diced
  • 1/2 C. soy mayonnaise
  • 1 tsp. prepared mustard
  • salt to taste

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Cook macaroni until al dente, then drain and rinse.  Combine half of the vegetables with the cooked pasta in a bowl.  Add the mayo and mustard and stir together.  Season with salt, then scatter the remaining veggies on top.  Serve immediately or keep in refrigerator until needed

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