Homemade Macaroni Salad

Last night, we wanted pasta, salad and some BBQ. We wanted it quick. So, Artie heated up a couple of Morningstar Farms Hickory BBQ Riblets and while I whipped up a macaroni salad. It was darn good!

I have to add that Summer ain’t Summer without macaroni salad!

Macaroonie’s Spicy Macaroni Salad
Source: Saturday Night Quick Dinner
Serves: 4-8


  • 1lb macaroni, cooked, rinsed and drained
  • 2 medium tomatoes, seeded and chopped
  • 1 red bell pepper, diced
  • 1 celery stalk, chopped
  • 1 carrot, chopped
  • 1 c. Veganaise
  • 1-1/2 Tbsp. white vinegar
  • 1/2 Tbsp. sugar
  • 1 Tbsp. dry mustard
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1 tsp. dried dill weed
  • Dash of cayenne pepper
  • Salt and pepper to taste


  1. Pour drained pasta into a large bowl. Toss in the vegetables. Set aside
  2. In a medium bowl, whisk together Veganaise, vinegar, sugar, mustard, garlic and onion powders and dill weed until well blended
  3. Carefully fold the Veganaise mixture into the pasta and vegetables. Add a dash of cayenne and season with salt and pepper to taste. Give a quick stir and serve. 

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