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Beet Macaroni Salad

Course Side Dish
Cuisine American
Keyword beets, celery, dill, macaroni, mayonnaise, olives, onion, parsley, pepper, salt, vegenaise
Prep Time 5 minutes
Cook Time 10 minutes
Servings 6 people
Calories 271kcal
Author Natalie Wiser-Orozco

Ingredients

  • 8 ounces Macaroni Shells
  • 1 Package Melissa's Steamed Beets , sliced and quartered
  • 1/2 Cup Vegan Mayonnaise
  • 1 Tablespoon Lemon Juice
  • 1/2 Cup Red Onion , finely diced
  • 1/2 Cup Celery , finely diced
  • 1/4 Cup Green Olives , finely diced
  • 2 Tablespoons Parsley , fresh & chopped
  • 1 Tablespoon Dill , fresh & finely chopped
  • 3/4 Teaspoon Salt
  • 1/4 Teaspoon Pepper , freshly cracked

Instructions

  • Boil macaroni pasta as per package directions
  • In a small bowl, add mayonnaise, lemon juice, red onion, celery, green olives, parsley, salt, pepper, and beet juice from Melissa's Steamed Beets Package.
  • When the pasta is tender, drain in a colander and add to a large bowl. Add in sliced and quartered Melissa's Steamed Beets, and mayonnaise mixture. Mix well to combine. Cover and refrigerate 1-2 hours. Serve chilled.

Nutrition

Calories: 271kcal | Carbohydrates: 31.7g | Protein: 6g | Fat: 13.5g | Saturated Fat: 0.9g | Sodium: 414.9mg | Fiber: 2.9g | Sugar: 4.3g