This classic-style Vegan Macaroni Salad recipe is rich, creamy, and made with whole food plant-based ingredients! It's a crowd-pleasing side dish and great for potlucks. (Vegan, refined oil-free, gluten-free option.)
This vegan macaroni salad has all the goodness of the classic version... but it's made with whole food plant-based ingredients. (No dairy required!)
It features tender pasta, crisp veggies, and a homemade dressing that ties it all together. The creamy dressing is tangy, lightly sweet, and so delicious.
Best of all, the salad comes together in about 30 minutes. It's a crowd-pleasing dish for picnics, potlucks, summer barbecue, meal prep, or simple weeknight meals. I hope you enjoy it too!
Ingredients for Vegan Macaroni Salad
For this recipe, you'll toss together in a large bowl:
- Elbow noodles: Be sure to use gluten-free pasta if needed. Banza also makes elbow macaroni noodles that are rich in protein.
- Celery: Just a couple stalks celery add great crunch to the salad.
- Roasted red pepper: I like the flavor of jarred roasted bell peppers, but you can substitute a fresh red bell pepper instead if desired.
- Red onion
- Fresh dill: This adds so much flavor and freshness!
- Pickle relish: You can either use sweet relish or dill relish depending on preference. (Sweet relish has added sugar, while dill relish typically does not.) I purchase organic whenever possible and seek out brands without high fructose corn syrup and artificial sweeteners.
- Vegan mayo: I use this oil-free homemade Cashew Mayo. It's so creamy, rich, and delicious. (I often make it a day or two in advance for convenience and quicker prep time.) But you can easily replace this with your favorite store-bought vegan mayonnaise! Just be aware these usually contain oil.
- Apple cider vinegar: Or you can substitute another vinegar such as distilled white vinegar, red wine vinegar, rice vinegar, or white wine vinegar.
- Pure maple syrup: Just a tablespoon adds a hint of sweetness to the dressing. Feel free to adjust the amount as desired.
- Dijon mustard: Or you can use yellow mustard or stoneground mustard.
- Salt: I use fine grain salt for this recipe. You can also add black pepper to taste.
Customizing
Vegetables: Include other veggies as you see fit! Try grated carrot, green peas, black olives, green onions, etc.
Flavors: Stir in other seasonings as desired. Garlic powder, smoked paprika, sweet paprika, pickle juice, diced pickles, or other fresh herbs like parsley, basil, or chives.
Dressing: This is a heavily-dressed salad, and the noodles will soak up lots of the dressing as it chills. So if you prefer a lighter dressed salad, reduce the dressing or simply reduce the amount of mayo.
Add "eggs": Diced hard-boiled eggs sometimes appear in macaroni salad, so you could include some of this Eggy Tofu if you'd like a substitution. (I find it's not necessary however.)
Mexican-style: For a fun variation, try this Mexican Macaroni Salad tossed in a creamy southwest dressing!
Serving
This classic macaroni salad is a perfect side dish for your picnics, potlucks, BBQs, light lunch, or summer side to enjoy at home!
Chilling: You can serve this pasta salad immediately or chill it in the fridge for at least an hour to let the flavors blend more.
Storing
Store leftovers in an airtight container in the refrigerator. I find it keeps for about 4 days.
Want more? Check out this delicious Vegan Potato Salad too!
For more inspiration, also check out all vegan side dish recipes.
Vegan Macaroni Salad (Easy!)
Ingredients
- 8 oz. elbow noodles (GF if desired)
- 2 celery stalks
- 1 roasted red bell pepper
- 1/4 cup red onion
- 1/4 cup fresh dill
- 1/4 cup pickle relish
For the creamy dressing:
- 3/4 cup Cashew Mayo (or store-bought mayo)
- 1 1/2 Tbsp. apple cider vinegar
- 1 Tbsp. pure maple syrup
- 2 tsp. Dijon mustard
- 1/8 tsp. salt
Instructions
- Cook pasta: Cook the elbow noodles according to package instructions, leaving al dente (slightly firm, not mushy). Drain in a colander when finished and give it a quick rinse with cool water to halt the cooking. Drain well again.
- Prepare veggies: Meanwhile, dice the celery and roasted pepper. Finely dice the onion. Roughly chop the dill. Place all in a large mixing bowl with the relish.
- Make dressing: Place all dressing ingredients in a small bowl. Stir well to combine. (Please note this is a heavily-dressed salad as written, and the noodles will soak up much of the dressing as it chills. But if you prefer a lighter dressed salad, reduce the dressing or simply reduce the amount of mayo.)
- Combine: Add the pasta (cooked & drained) to the bowl with veggies. Add the dressing and toss well. Add salt and pepper to taste if desired. You can serve it immediately or chill covered in the fridge for at least an hour to let the flavors combine further.
Notes
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
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Kasia says
THIS IS SOOOO good. I used brown rice noodles and added a bit more relish then is probably reasonable lol. Thank you!
Kaitlin says
Hello, Kasia! So glad you enjoyed this recipe and great call with more relish. Haha, love that. Thanks for coming back to share your kind and helpful feedback!