Deli-Style Vegan Macaroni Salad

Always a crowd fav — difficulty: level 2

the mac salad of ur dreams

I think I could eat this every day and not get sick of it. And most summers, I do exactly that.

I mean it's so nice— you boil a big batch of Pasta once, throw everything together, then don't have to use the stove for a few days because you've got plenty of leftovers to hold ya over. It's the best!

Serve this big bowl of deliciousness to your friends, your family, your exes, your exes' exes, your whole community, whoever! It's quick, simple, packed full of fresh flavor, and everybody loves it. Like the Dilly Chickpea Salad, this is another recipe that uses this Sweet Dill Everything Sauce. I mean it when I say this dressing works on nearly everything. Give it a try! Tell me what you think.

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[Makes: ~10 cups pasta salad ]

Ingredients

Water and Salt for boiling Pasta

1.5+ batches Sweet Dill Everything Sauce

(make 2 batches if you prefer extra saucy)

1 lb box Pasta

1.5 cups Shredded Carrots

5-6 stalks Celery

1/2 Red Onion

1+ tsp Salt

1+ tsp Black Pepper

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Equipment

Large pasta pot

Knife

Cutting Board

Strainer

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Instructions

1. Gather your ingredients!

2. Heat up the pasta-boiling water and Salt in the large pot.

3. Meanwhile, make 1.5+ batches Sweet Dill Everything Sauce.

4. Once boiling, add Pasta to the pot and cook according to package instructions, ~8 minutes. Set a timer!!

5. While the Pasta cooks, chop your Celery and Onion into tiny pieces— about Macaroni-size.

6. Once Pasta is ready, drain and rinse with cold water till it’s cool to touch. Cool the pot down with cold water, too.

7. Combine Carrots, Celery, Onion, Salt, Pepper, and Sauce in the cooled pot. Then, fold in the Pasta until well coated. Taste and add any additional Salt and Black Pepper.

8. And that's it! Scoop into a large storage container and let chill for a few hours so flavors can meddle. Or, just serve yourself a bowl right now and enjoy!

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Notes

• This is *such* a crowd-pleaser so don't be afraid to double the recipe if serving a group at a backyard potluck. Make a day ahead if you'd rather take it easy on event day

• Turn this into a Slawsta Salad by using shredded Cabbage and Carrots, instead of plain Carrots

• Flavor booster: sub fresh Dill for dried when making the Sweet Dill Everything Sauce.

• Don't hold back on the Salt when you boil your Pasta! You want the water to be salty as the ocean so your dish doesn't taste flavorless once it cools

what are you gonna serve a crowd?

I love hosting people for dinner, organizing potlucks, and enjoying shared meals with friends, so I've really missed the company this past year and a half. Now that I'm finally fully vaccinated and visiting my family in California, I'm absolutely pumped about cooking for folks again.

If I were to cater a whole potluck? My menu would look something like:

• This Macaroni Salad recipe

• BBQ Tofu Cubes, Soy Curls, or Bell Pepper and Jalapeno Beyond Dogs

• A few Salad Kits

• Halved Cucumber Dill Sandwiches

• Plenty of Polar Seltzer or La Croix, Montucky, and Strawberry Lemonade

• Tons of different Chips + Salsas

But are you a fan of making home-cooked meals for a big group of people? Or do you prefer when folks bring dishes to share? What is your go-to crowd-pleaser dish?

Lemme know what you think about big-group meals in the comments!

P.S. If you’re looking for more party-throwing advice, “A few Small Tips for Throwing A Great Party This Summer ↗”, written by Rachel Miller for Vice, is *amazing*. Give it a read!

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serve with something handheld!

let’s talk about feeding a crowd! ↓