Additional Time:
1 hr 30 mins
Jump to Nutrition Facts
Cook Mode
(Keep screen awake)
Ingredients
Original recipe (1X) yields 8 servings
-
2 cups whole-wheat elbow pasta
-
½ bell pepper, diced
-
⅓ cup corn
-
1 stalk celery, diced
-
2 tablespoons diced red onion
-
½ cup vegan mayonnaise
-
3 teaspoons white vinegar
-
1 ½ teaspoons Dijon mustard
-
½ teaspoon white sugar (Optional)
-
¼ teaspoon salt
-
¼ teaspoon ground black pepper
Directions
-
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Strain pasta and rinse under cold water. Drain.
-
Combine bell pepper, corn, celery, and red onion in a bowl. Mix together vegan mayo, vinegar, Dijon mustard, sugar, salt, and pepper in a small bowl; pour over vegetables. Mix in cold pasta and toss to combine. Taste and adjust seasonings as needed.
-
Cover pasta salad and let cool in fridge for at least 90 minutes before serving, stirring occasionally to mix sauce into pasta evenly.
Nutrition Facts (per serving)
| 180 | Calories |
| 8g | Fat |
| 25g | Carbs |
| 4g | Protein |
| Nutrition Facts | |
|---|---|
|
Servings Per Recipe 8 |
|
|
Calories 180 |
|
| % Daily Value * | |
|
Total Fat 8g |
10% |
|
Saturated Fat 1g |
6% |
|
Sodium 172mg |
7% |
|
Total Carbohydrate 25g |
9% |
|
Dietary Fiber 1g |
5% |
|
Total Sugars 3g |
|
|
Protein 4g |
8% |
|
Vitamin C 10mg |
11% |
|
Calcium 10mg |
1% |
|
Iron 1mg |
5% |
|
Potassium 96mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Leave a Reply