Yum Alert: Crunchy Kale Macaroni Salad

Written by Casey

Great lunch recipe: Crunchy Kale Macaroni Salad

I’ve been in a serious pasta crave since I saw the recent Portlandia episode with Fred Armsisen’s charachter goes to rehab over his obsession with pasta. See that won’t ever happen to you, because this is a healthy and vegan recipe for macaroni salad.

This sounds like the perfect delicious lunch. See, what you’re doing is tricking your body into thinking its eating comfort food (marconi and cheese) but the ingredients are all healthy and even include the superhero of all veggies, KALE!


1 1/2 cups elbow macaroni

2 tbsp vegan mayonaise substatuite (i.e. nayo)

1 tsp yellow mustard

2 tsp organic cane sugar

1/3 cup kale chips (I used Brad’s Naked Kale Chips, but you can also make your own)

1/2 small yellow onion

salt and pepper to taste


Cook elbow macaroni as directed on box.

Drain when done, and stir in big bowl to let the heat out. Then let it sit while you dice the onion.

Then add all ingredients in bowl and mix.

Best served after refrigerated for two – three hours., but tastes great a little warm as well.

Image, recipe, and directions by Nom Yourself

About the author


BLEU. She's an oasis child busy being born in New York. She lives in the East Village and spends time writing, reading, making movies, shopping at Chrome Hearts and Opening Ceremony. You might find her indulging at Momofuku, or, she is spinning off those calories at Equinox while simultaneously doing homework.

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