Summer Macaroni Salad

Featuring fresh tomatoes, roasted corn, olives, and fresh herbs, this macaroni salad is the perfect vegetarian side dish for your summer cookout fare. There’s just a hint of curry in this vegetarian recipe — you can omit it if you’re not a curry fan, or add more if you want a more pronounced curry flavor.
Featuring fresh tomatoes, roasted corn, olives, and fresh herbs, this macaroni salad is the perfect vegetarian side dish for your summer cookout fare. There’s just a hint of curry in this vegetarian recipe — you can omit it if you’re not a curry fan, or add more if you want a more pronounced curry flavor.

Summer Macaroni Salad

Omit the eggs to make this recipe vegan.

Serves 8

Ingredients:

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• 2 cups elbow macaroni

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• 2 small ears of corn, roasted or grilled until lightly browned

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• 1 cup grape tomatoes, halved

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• 1/2 cup sliced black olives

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• 1/4 cup minced onion

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• 1 celery stalk, minced

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• 1/4 cup minced sweet pickles

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• 3 hard cooked eggs, peeled, chopped

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• 2/3 cup vegan mayonnaise

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• 3 tablespoons honey mustard

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• 2 tablespoons finely chopped fresh dill

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• 2 tablespoons finely chopped fresh parsley

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• 1/4 teaspoon curry powder

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• Salt and freshly ground black pepper to taste

Directions:

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1. Cook macaroni in a large pot of salted boiling water according to package directions. Drain and rinse with cold water in a colander. Set aside.

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2. Use a sharp knife to remove roasted corn kernels from the cobs. Transfer corn kernels to a large bowl.

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3. Add macaroni and remaining ingredients to bowl and mix well.

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4. Refrigerate for at least 1 hour or up to overnight before serving.

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