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    Home » Recipes » Sides

    Vegan Macaroni Salad (Oil-Free!)

    Apr 25, 2023 by Kaitlin

    An easy Vegan Macaroni Salad recipe that's made with no mayo, but tastes just like the classic! Rich, utterly delicious, and prepared with whole food plant-based ingredients. A crowd-pleasing summer side dish and great for potlucks! (Vegan, oil-free, gluten-free option.)

    Vegan macaroni salad in a white bowl with serving spoon

    This macaroni salad has all the good stuff! Crunchy veggies, tender pasta, and a luscious creamy sauce.

    It's just as delicious as the traditional version, but made healthier with whole food plant-based ingredients.

    The dairy-free creamy dressing is tangy, sweet, and utterly delicious. Plus the salad is simple to prepare in just 30 minutes.

    It's a family favorite and I hope you enjoy it as well!

    Onion, mustard, celery, dill, noodles, and relish ingredients laid out on a metal tray

    Ingredients for Vegan Macaroni Salad

    For this recipe you will 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 adds 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 to the dish!
    • 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.
    • Cashew mayo: I use this oil-free homemade Cashew Mayo. It's so creamy, rich, and absolutely delicious. (I often make it a day or two in advance for convenience and quicker prep time.) You can also replace this with your favorite store-bought vegan mayo, but be aware they generally 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.
    Ingredients for no mayo vegan macaroni salad in a large glass bowl before mixing together

    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.

    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.)

    Or for a fun variation, try this Mexican Macaroni Salad tossed in a creamy southwest dressing!

    Vegan macaroni salad ingredients in a glass bowl topped with a no mayo dressing

    Serving

    Make a batch for your picnics, potlucks, BBQs, a light lunch, or simply a summer side dish to enjoy at home!

    Chilling: You can serve this pasta salad immediately or chill in the fridge for at least an hour to let flavors further blend.

    Storing

    Store leftovers in an airtight container in the refrigerator. I find it keeps for about 4 days.

    Want more? Check out this oil-free Vegan Potato Salad!

    Close up view of creamy pasta with veggies, dill, and cashew sauce

    For more inspiration also check out all vegan side dish recipes.

    Vegan macaroni salad in a white bowl with serving spoon

    Vegan Macaroni Salad (Oil-Free!)

    A creamy macaroni salad that's just as delicious as the classic, but made with healthier whole food plant-based ingredients! A crowd-pleasing summer side dish and great for potlucks.
    5 from 1 vote
    Print Recipe Pin Recipe Comment
    Prep Time: 20 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 30 minutes minutes
    Author: Kaitlin - The Garden Grazer
    Course: Salad, Side Dish
    Cuisine: Gluten-Free Option, Oil-Free, Vegan
    Servings: 6

    Ingredients

    • 8 oz. elbow noodles (gluten-free if desired)
    • 2 stalks celery
    • 1 roasted red bell pepper
    • 1/4 cup red onion
    • 1/4 cup fresh dill
    • 1/4 cup pickle relish

    For the dressing:

    • 3/4 cup Cashew Mayo
    • 1 1/2 Tbsp. apple cider vinegar
    • 1 Tbsp. pure maple syrup
    • 2 tsp. Dijon mustard
    • 1/4 tsp. salt (or less to taste)
    Prevent your screen from going dark

    Instructions

    • Cook pasta according to package instructions, leaving al dente (slightly firm, not mushy).
    • Meanwhile, dice celery and roasted pepper. Finely dice onion. Chop dill. Place in a large mixing bowl with the relish.
    • Make the dressing: Place all dressing ingredients in a small bowl. Stir well to combine.
    • When pasta is done cooking, drain and rinse. Immediately add to bowl with veggies. Add dressing and toss well. Serve immediately or chill for an hour to let flavors combine further.

    Notes

    For gluten-free: Use GF pasta. Banza makes a great elbow noodle.
    For oil-free: Use my homemade cashew mayo as most store-bought vegan mayo includes oil.
    Yield: Recipe makes about 4.5 cups salad. You could even stretch this to 8-9 smaller side servings of 1/2-cup each.
    Storing: Store leftovers in an airtight container in the fridge. I find it keeps for about 4 days.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Vegan Macaroni Salad (Oil-Free!)
    Amount per Serving
    Calories
    230
    % Daily Value*
    Fat
     
    7
    g
    11
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    3
    g
    Potassium
     
    149
    mg
    4
    %
    Carbohydrates
     
    37
    g
    12
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    3
    g
    3
    %
    Protein
     
    6
    g
    12
    %
    Vitamin A
     
    208
    IU
    4
    %
    Vitamin C
     
    7
    mg
    8
    %
    Calcium
     
    35
    mg
    4
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Sodium: 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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    If you are enjoying this healthy vegan macaroni salad with no mayo, also check out:

    • Southwest Black Bean Burger
    • Vegan Italian Pasta Salad

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

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    • Green beans with almonds and garlic
      Green Beans with Almonds & Garlic (Oil-Free)
    • Curried rice salad with orange
      Curried Rice Salad with Orange

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    The Garden Grazer - Kaitlin profile photo

    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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