Vegan Macaroni Salad (Quick + Easy Recipe)

I perfected a Vegan Macaroni Salad Recipe that is creamy, dairy free and easy to make, with a perfect balance of crunchy and silky textures and a small unexpected twist that makes it the best side to bring to summer barbecues and picnics.

This Vegan Macaroni Salad Recipe is my stubborn favorite. It features tender elbow macaroni and a creamy vegan mayonnaise dressing that somehow tastes like summer and has people asking for seconds.

It’s easy, slightly tangy, crunchy contrast keeps you reaching back into the bowl. I bring it to picnics and everyone thinks I made it fancy though I promise its secret is just a few simple swaps.

I won’t lie, sometimes I hide an unexpected ingredient to surprise people and watch their faces. If you like Pasta Side Dishes that keep well and travel easy, try this one.

Ingredients

• Elbow macaroni: starchy base, carbs for energy, a little protein, holds dressing well.
• Vegan mayonnaise: creamy fat from plants adds richness and mouthfeel, keeps salad satisfyingly smooth.
• Apple cider vinegar: bright acidic tang, cuts richness, adds zip and aid digestion.
• Dijon mustard: sharp savory bite, emulsifies dressing, small protein and flavor boost.
• Celery: crunchy low cal fiber, adds freshness and a salty vegetal snap.
• Red onion: pungent crunch, gives bite and subtle sweetness when mellowed, has antioxidants.
• Sweet pickle relish: sweet tang, little crunch, balances savory and adds nostalgic flavor.
• Fresh herbs: parsley or dill lift brightness, add herbal aroma and fresh micronutrients.

Ingredient Quantities

• 12 oz elbow macaroni (about 3 cups dry, regular or gluten free)
• 1 to 1 1/4 cups vegan mayonnaise (i usually use 1 1/4 cups but use what you like)
• 2 tablespoons apple cider vinegar or fresh lemon juice
• 1 tablespoon Dijon mustard (or yellow mustard if you prefer)
• 1 teaspoon sugar or 1 tablespoon maple syrup (optional, balances the tang)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 celery stalks, finely diced (about 1 cup)
• 1 medium carrot, grated or finely diced (about 1/2 cup)
• 1/2 cup red onion, finely chopped (can subs green onions)
• 1/2 cup red bell pepper, diced
• 1/2 cup sweet pickle relish or 3 dill pickles, finely chopped
• 1/2 cup frozen peas, thawed (optional but nice)
• 1/4 cup chopped fresh parsley or dill
• 2 tablespoons unsweetened plain non dairy yogurt or a splash of plant milk to thin, optional
• 1/2 teaspoon paprika for garnish (optional)

How to Make this

1. Bring a large pot of salted water to a boil and cook 12 oz elbow macaroni until just al dente, about the lower end of the package time, then drain and rinse under cold water until cool so it stops cooking and won’t be mushy.

2. While the pasta cooks whisk together the dressing: 1 to 1 1/4 cups vegan mayonnaise (I usually use 1 1/4 cups but use what you like), 2 tablespoons apple cider vinegar or fresh lemon juice, 1 tablespoon Dijon mustard, 1 teaspoon sugar or 1 tablespoon maple syrup if you want a touch of sweetness, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. If you want a thinner creamier dressing add 2 tablespoons unsweetened plain non dairy yogurt or a splash of plant milk.

3. Finely dice 2 celery stalks, grate or finely dice 1 medium carrot, finely chop 1/2 cup red onion (or swap green onions), dice 1/2 cup red bell pepper, and finely chop 3 dill pickles or measure 1/2 cup sweet pickle relish. Thaw 1/2 cup frozen peas and chop 1/4 cup fresh parsley or dill.

4. In a very large bowl combine the cooled pasta with all the chopped veggies, peas and herbs so everything is evenly distributed.

5. Pour the dressing over the pasta and veggies and toss gently but thoroughly so every piece is coated. If the salad seems too thick add a splash of plant milk or a tablespoon or two of reserved pasta water to loosen it.

6. Taste and adjust seasoning, add more salt, pepper, vinegar or a little more sugar or maple syrup to balance the tang if needed.

7. Cover and chill at least 1 hour so the flavors marry, overnight is even better and makes it taste more classic.

8. Before serving give it one more stir, garnish with a sprinkle of paprika and a few extra chopped herbs, then serve cold. Use gluten free elbow macaroni if you need the salad to be gluten free.

Equipment Needed

1. Large pot for boiling the pasta
2. Colander to drain and rinse the macaroni
3. Large mixing bowl to combine everything
4. Whisk (or a fork) for the dressing
5. Chef’s knife for chopping veggies
6. Cutting board
7. Box grater or vegetable peeler for the carrot
8. Measuring cups and spoons
9. Silicone spatula or wooden spoon for tossing and scraping the bowl

FAQ

Vegan Macaroni Salad (Quick + Easy Recipe) Substitutions and Variations

• Vegan mayonnaise: swap with about 1 cup silken tofu, blended with 1 Tbsp lemon juice, 1 Tbsp olive oil and a pinch salt for similar creaminess, or use plain unsweetened non dairy yogurt thinned with a splash of plant milk.
• Elbow macaroni: use small shells, rotini or another short pasta (or a chickpea / brown rice pasta for gluten free and more protein) if you dont have elbows.
• Apple cider vinegar or lemon: replace with white wine vinegar, rice vinegar, or even a splash of pickle brine for extra tang.
• Sweet pickle relish or dill pickles: swap with chopped cornichons, capers, or 2 Tbsp chopped green olives plus a tsp vinegar if you want that briny bite.

Pro Tips

1) Salt the pasta water like the ocean, cook to just al dente then cool fast. If the pasta cools quickly it wont soak up all the mayo and turn mushy, but dont skip the rinse or you’ll end up with gluey macaroni.

2) Save a little pasta water and hold back about 1/4 cup of the dressing. Add them in small amounts to loosen the salad and make the dressing cling better, instead of dumping more mayo and making it heavy.

3) Dice veggies fine and similar sized pieces so every bite has a bit of everything. Also, if you want extra crunch add some celery or chopped pickles right before serving so they stay crisp.

4) Chill at least an hour but overnight is even better, then taste again. Flavors mellow and marry while chilling, so you may need a splash more vinegar or a pinch more salt just before serving to brighten it up.