Fresh herbs macaroni salad

Servings: 6
Preparation time: 20 minutes
Rest time: 1 hour (optional)
This macaroni salad is a must at home for picnics and cold summer lunchs.  The blend of fresh herbs, colorful vegetables and crispy edamame beans gives this dish a blend of flavors and textures perfect for hot summer days.

Ingredients for the salad

  • 6 cups cooked macaroni (or pasta of your choice)
  • 1 cucumber, diced
  • 1 yellow pepper, diced
  • 1 red pepper, diced
  • 2 grated carrots (or a large grated carrot)
  • 1 cup of frozen edamame beans dipped in water for a few minutes and drained
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • Salt and pepper to taste

Ingredients for the dressing

  • 1/4 cup of vegan mayonnaise
  • 1/4 cup of olive oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon ground onions
  • 1/2 teaspoon powdered mustard
  • 1 tablespoon fresh or dried dill


  1. In a bowl, combine all the ingredients of the dressing with a whisk.
  2. Add vegetables, herbs and cooked pasta, then mix well.
  3. You can serve the salad immediately, but it is best to let it sit for an hour in the fridge.

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